Cuban Rum Cake - Cake De Ron Recipe

Name: Cuban Rum Cake - Cake De Ron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; salt, a pinch; 1 1/2 cups butter, softened; 1 1/2 cups sugar; 2 teaspoons pure vanilla extract; 3 eggs; 1 egg yolk; 2 tablespoons grated lemon peel; 1/2 cup dark rum; 1/4 cup banana liqueur; 1 cup heavy whipping cream; Rum Syrup; 5 ounces butter; 1/4 cup dark rum; 1/4 cup banana liqueur; 3/4 cup sugar; powdered sugar, for dusting

Servings: persons

3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
salt, a pinch
1 1/2 cups butter, softened
1 1/2 cups sugar
2 teaspoons pure vanilla extract
3 eggs
1 egg yolk
2 tablespoons grated lemon peel
1/2 cup dark rum
1/4 cup banana liqueur
1 cup heavy whipping cream
Rum Syrup
5 ounces butter
1/4 cup dark rum
1/4 cup banana liqueur
3/4 cup sugar
powdered sugar, for dusting

1
Preheat oven to 350u00b0.
2
Make the cake: sift flour, baking powder, baking soda, and salt; set aside.
3
With an electric mixer, cream together the butter and sugar; add vanilla and eggs; beat until blended.
4
Beat in the lemon peel and then add in the rum and banana liqueur.
5
Gradually add the flour, alternating with the cream.
6
Blend mixture until just combined.
7
Pour batter into a well-greased and floured bundt pan; bake approximately 1 hour or until cake tests done.
8
Make the syrup: melt the butter in a 2-quart saucepan.
9
Add rum, banana liqueur, and sugar.
10
Slowly bring to a rolling boil; decrease heat to medium and cook until it reduces somewhat, 10-15 minutes; do not overcook.
11
Let cool.
12
Remove cake from the oven and place it on a cooling rack.
13
Use a skewer and poke holes all over the cake; spoon the syrup evenly over the cake.
14
Let stand for 30 minutes, so that the syrup soaks inches.
15
Finally, carefully turn the cake over onto a serving plate; dust with powdered sugar.

2014

kcal

Calories

130

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, salt, a pinch, and more.

Yes, Cuban Rum Cake - Cake De Ron falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cuban Rum Cake - Cake De Ron

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions