Friday, December 15, 2006

Rum Cake
(Cake de Ron)

This Cuban version of rum cake is sweet and moist. For an extra kick, use Bacardi dark rum.
Serving Size: 12


1 18 oz package of yellow cake mix
4 whole eggs
2 tbsp grated lemon peel
1 3 oz package of Jello vanilla pudding filling
1/2 cup Bacardi dark rum
1/2 cup water
1/2 cup canola cooking oil

4 oz butter
1 cup sugar
1/2 cup Bacardi rum
1/4 cup water
dusting powdered sugar

Preheat oven to 350 degrees. Prepare the cake mix, using a large bowl. Using an electric mixer, first whip the eggs, then add in the yellow cake mix, pudding filling, lemon peel, rum, water and oil. Mix well. Grease and flour the bundt pan, then pour mix into it. Use a 12 cup bundt circular pan. Bake for 1 hour, inserting a skewer in the cake to make sure it is baked thoroughly. Remove cake from oven and let cool.

Prepare the glaze by melting butter in a saucepan. Add the sugar, water, and rum and slowly bring to a boil. Then reduce to medium, and let cook for 10 mins. Let cool. Make holes in cake by pricking the top of the cake all over. Slowly pour the glaze all over the cake evenly and let sit for 1 hour to let cake absorb the glaze. Sprinkle powdered sugar on top of cake. Serve using serving plate and enjoy!

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At 5:01 AM, Blogger Jan said...

For Cuban desserts you should use Cuban rum, not the kapitalistic BaHcardi !! Varadero, Havana Club, enough choices (in Europe, that is..).

At 5:17 PM, Blogger xx???xx said...

for this rum cake if you eat it would you get drunk, because of the cake having rum.



P.S(just say dear unknown if your ganna answer my question)

At 3:47 AM, Blogger Siren Monte said...

This comment has been removed by the author.


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