Cuba Libre Cake Borracho Rum Cake
From nadira 15 years ago
- 45-60 minutes to make
- Serves 12
This is another favorite Carribean dessert. If you love Rum, and Cuba Libres,( a typical drink of Rum and coke with a lime wedge) give this a try. In Miami there are little rum cakes called Borrachitos (little drunks) hehehe. Read more This is a larger sized version with Coke added for more Rum pleasure! Enjoy See less
Ingredients
- 3 cups cake flour, sifted shopping list
- 1 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 4 eggs shopping list
- 1 cup (2 sticks) butter, softened shopping list
- 2 cups brown sugar, tightly packed shopping list
- 1 cup Classic Coca-Cola* (not diet) shopping list
- 1/4 cup dark rum shopping list
- 1 teaspoon vanilla extract shopping list
- 1/2 cup whole milk shopping list
- Sauce shopping list
- 1 cup Classic Coca-Cola (not diet) shopping list
- 1 1/2 cups white sugar shopping list
- 1 tablespoon light corn syrup shopping list
- 12 tablespoons butter shopping list
- 1/4 cup dark rum shopping list
How to make it
- Preheat oven to 325 degrees. Grease and lightly flour a standard bundt pan.
- Mix together flour, baking soda, and salt. Set aside.
- Beat the eggs with an electric mixer in a large mixing bowl. Gradually add the softened butter and the sugar and beat until creamy.
- Beat in the Coca-Cola, rum, vanilla, and milk.
- Gradually add the flour mixture to the mixing bowl, beating constantly until you have a smooth batter.
- Pour the cake batter into the prepared Bundt pan. Bake approximately 45 to 60 minutes, or until the cake tests done.
- Let the cake cool slightly, use a knife to work around the sides and center of the cake, and then invert the cake on a serving plate.
- WHILE THE CAKE IS BAKING, MAKE THE SAUCE:
- Bring the remaining 1 cup Coca-Cola, sugar, and corn syrup to a boil in a 2-quart saucepan. Continue cooking at medium-high heat, stirring frequently until the syrup thickens.
- Remove from heat and immediately stir in the butter and the rum.
- Serve the cake warm, spooning plenty of sauce over each individual serving.
- *Use only fresh, bubbly Coke, not "flat" Coke as called for in some recipes. The bubbles actually make a honeycomb effect in the finished cake.
- Will add a photo (if I still have it) shortly.
The Rating
Reviewed by 2 people-
~Hello~
"5"FORK!!!!! for a "Rumalicious"
Holiday Cake! (^_^) ~
The BEST Rum Cake recipe I have ever seen~
Thank-you so much for sharing~
~~~~~MERRY CHRISTMAS~~~~~
~*~mjcmcook~*~
mjcmcook
in Beach City loved it
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