Cake de Ron (Rum Cake)

Yield: Makes 12 servings

Ingredients

• 1 1/2  cups  butter, softened
• 1 1/2  cups  sugar
• 3  large eggs
• 1  egg yolk
• 2  teaspoons  vanilla extract
• 2  tablespoons  grated lemon rind
• 1/2  cup  dark rum
• 1/4  cup  banana liqueur
• 3  cups  all-purpose flour
• 2  teaspoons  baking powder
• 1/2  teaspoon  baking soda
• 1/8  teaspoon  salt
• 1  cup  heavy whipping cream
• Rum Syrup

Preparation

Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs and egg yolk, one at a time, beating until blended after each addition. Beat in vanilla and next 3 ingredients.

In a large bowl, combine flour and next 3 ingredients; add to butter mixture alternately with whipping cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Pour batter into a well-greased and floured 12-cup Bundt pan.

Bake at 350° for 50 minutes or until a wooden skewer inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan. Poke holes in cake with a wooden skewer, and brush Rum Syrup over cake. Cool completely on a wire rack.

Note: For miniature Bundt cakes as pictured, fill each mini Bundt pan two-thirds full, and bake 35 minutes or until a wooden skewer inserted in center comes out clean.