Cuban Rum Cake with Rum Syrup

Cuban Rum Cake with Rum Syrup Recipe | Origin: Cuba

Region / culture: Cuba | Preparation time: 20 minutes | Cooking time: 1 hour and 15 minutes | Servings: 10-12

Introduction

Cuban Rum Cake with Rum Syrup is a decadent and moist dessert that is perfect for special occasions or just to satisfy your sweet tooth. This cake is infused with the flavors of dark rum and banana liqueur, making it a rich and flavorful treat.

History

The origins of Cuban Rum Cake are a bit murky, but it is believed to have been inspired by traditional Cuban desserts that often incorporate rum and other tropical flavors. The addition of rum syrup adds an extra layer of sweetness and moisture to the cake, making it a favorite among those who enjoy a boozy dessert.

Ingredients

Cake

3 cups all-purpose flour
2 tsp baking powder
0.5 tsp baking soda
pinch of salt
1.5 cups (3 sticks) butter, softened
1.5 cups granulated sugar
2 tsp pure vanilla extract
3 large eggs, plus 1 large egg yolk
2 tbsp grated lemon peel
0.5 cup dark rum
0.25 cup banana liqueur
1 cup heavy whipping cream

Rum syrup

5 oz (142 g) (10 tbsp) butter
0.25 cup dark rum
0.25 cup banana liqueur
0.75 cup granulated sugar
powdered sugar for dusting

How to prepare

Preheat the oven to 350°F (177°C).

Cake

To make the cake, sift the flour, baking powder, baking soda, and salt; set them aside.
Using an electric mixer, cream together the butter and sugar.
Add the vanilla, eggs, and egg yolk, and beat until well blended.
Beat in the lemon peel, then add the rum and banana liqueur.
Gradually add the flour mixture to the creamed mixture, alternating with the whipping cream.
Blend the mixture until just combined.
Pour the batter into a well-greased and floured bundt (circular ring) pan and bake for approximately 1 hour.
A skewer inserted in the cake should come out clean.

Rum syrup

To make the syrup, melt the butter in a 2 qt (1.89 liter) saucepan.
Add the rum, banana liqueur, and sugar.
Slowly bring the mixture to a rolling boil, then reduce the heat to medium and cook until it reduces somewhat, about 10 to 15 minutes.
Do not overcook.
Let the syrup cool.
Remove the cake from the oven and place it on a cooling rack.
Leaving the cake in the pan, use a skewer to poke holes all over the cake.
Spoon the syrup evenly over the cake.
Let it stand for 30 minutes, allowing the syrup to soak in.

Serving

Finally, carefully turn the cake over (out of its pan) onto a serving plate.
Dust with powdered sugar if desired.

Variations

For a tropical twist, add shredded coconut to the cake batter.
Substitute the dark rum with spiced rum for a different flavor profile.
Add chopped nuts, such as pecans or walnuts, for added texture.

Cooking Tips & Tricks

Be sure to properly grease and flour your bundt pan to ensure that the cake releases easily after baking.

- When making the rum syrup, be careful not to overcook it as it can become too thick and sticky.

- Allow the cake to cool completely before adding the rum syrup to ensure that it absorbs evenly.

Serving Suggestions

Serve Cuban Rum Cake with Rum Syrup with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.

Cooking Techniques

Sifting the dry ingredients ensures a light and fluffy cake texture.

- Creaming the butter and sugar together creates a light and airy cake crumb.

- Gradually adding the flour mixture and whipping cream helps to prevent overmixing and ensures a tender cake.

Ingredient Substitutions

If you don't have banana liqueur, you can substitute with pineapple juice or orange juice.

- You can use light rum instead of dark rum for a milder flavor.

Make Ahead Tips

Cuban Rum Cake with Rum Syrup can be made a day in advance and stored at room temperature. The flavors will continue to develop, making it even more delicious.

Presentation Ideas

Dust the top of the cake with powdered sugar and garnish with fresh berries or mint leaves for a beautiful presentation.

Pairing Recommendations

Pair Cuban Rum Cake with Rum Syrup with a cup of strong Cuban coffee or a glass of dessert wine for a delightful end to a meal.

Storage and Reheating Instructions

Store any leftover cake in an airtight container at room temperature for up to 3 days. To reheat, place a slice in the microwave for a few seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Cuban Rum Cake with Rum Syrup contains approximately 350 calories.

Carbohydrates

Each serving of Cuban Rum Cake with Rum Syrup contains approximately 45 grams of carbohydrates.

Fats

Each serving of Cuban Rum Cake with Rum Syrup contains approximately 20 grams of fat.

Proteins

Each serving of Cuban Rum Cake with Rum Syrup contains approximately 4 grams of protein.

Vitamins and minerals

Cuban Rum Cake with Rum Syrup is not a significant source of vitamins and minerals.

Alergens

This recipe contains dairy (butter, whipping cream) and eggs.

Summary

Cuban Rum Cake with Rum Syrup is a rich and indulgent dessert that is best enjoyed in moderation due to its high fat and calorie content.

Summary

Cuban Rum Cake with Rum Syrup is a luscious and boozy dessert that is sure to impress your guests. With its rich flavors and moist texture, this cake is a showstopper that will have everyone coming back for seconds. Enjoy!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Cuban Rum Cake with Rum Syrup. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was a master in the art of Cuban cooking, and her kitchen always smelled of delicious spices and flavors.

As we sipped on our cafecito, Maria reached into a worn recipe box and pulled out a yellowed, stained piece of paper. She handed it to me with a twinkle in her eye and said, "This is my secret recipe for the best rum cake you'll ever taste."

I eagerly took the recipe and read through the ingredients: flour, sugar, eggs, butter, rum, and a few other simple ingredients. The real magic, Maria explained, was in the rum syrup that soaked into the cake, making it moist and decadent.

Maria began to walk me through the steps, showing me how to cream the butter and sugar, beat in the eggs, and fold in the flour. She poured in the rum and then popped the cake into the oven, the sweet aroma filling the kitchen.

As the cake baked, Maria told me the story of how she learned to make this recipe. She had grown up in Cuba, where her mother would make rum cake for special occasions. Maria had watched her mother carefully, learning the techniques and flavors that made the cake so special.

When Maria moved to the United States, she brought the recipe with her, adapting it to suit her new surroundings. Over the years, she had perfected the recipe, adding her own twists and tweaks to make it truly her own.

I was captivated by Maria's story and the love and care she poured into her cooking. As we sat down to enjoy a slice of the freshly baked rum cake, I knew that I had to learn how to make it for myself.

Over the next few months, I practiced making the rum cake, tweaking the recipe here and there until it was just right. I baked it for family gatherings, potlucks, and any excuse I could find to share this delicious dessert with others.

As I shared the recipe with friends and family, I was reminded of the power of food to bring people together. The rum cake became a symbol of love and connection, a way to honor the traditions and flavors that had been passed down to me from Maria and her family.

Now, whenever I bake a Cuban Rum Cake with Rum Syrup, I think of Maria and the time we spent together in her kitchen. I remember the laughter, the stories, and the shared love of good food that brought us closer together.

And as I serve up slices of rum cake to my own family and friends, I know that I am passing on more than just a recipe. I am passing on a tradition, a legacy of love and flavors that will continue to bring joy and connection to those who taste it.

So the next time you find yourself craving something sweet and indulgent, I urge you to try your hand at making a Cuban Rum Cake with Rum Syrup. Let the flavors transport you to sunny Cuba, where the air is filled with laughter and the scent of spices and rum. And as you take your first bite, remember the stories and traditions that make this cake so special. Enjoy every mouthful, savoring the love and history baked into every crumb.