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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Dark rum and banana liqueur add a mellow tropical flavor to this Bundt cake recipe. If you don’t have mini cake pans, you can bake this one in a regular 12-cup Bundt pan. 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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