I found this recipe on Ladycakes.com after spending months looking for a Cuban style cake recipe on line. I was born in Miami but now live in California. We have a bakery called Portos that make the most amazing Cuban cakes but its an hour and a half drive from were I live. I havent tried the recipe yet but its on my list of things to do. If you decide to make it please let me now how it turns out.
1 LB Butter (4 sticks)
2 Cups Sugar
4 Cups Sifted Self-Rising Flour
12 eggs (room temperature, separate the yolks and whites)
1/2 Tablespoon Vanilla (to taste)
Preheat oven to 325 Degrees
Separate Yolks from Whites
Beat butter until it is creamy, add 1 cup of sugar to the butter and continue to mix. Add vanilla and egg yolks one by one mixing after each one.
Bring the speed down to the minimum speed and start adding the flour little by little
In a separate bowl beat the whites with the other 1 cup sugar until stiff peaks.
Fold in the whites into the cake mixture by hand until completely incorporated.
Put the mixture in the pan and bake at 325 for about an hour.
Remove cake from oven and let sit for 10 minutes.
Remove the cake from the pan and clean the pan. Line the pan with Saran Wrap leaving plenty of plastic to be able to wrap the cake completely. Add the soaking syrup little by little over the cake and cover the cake with the wrap. Make sure you get the sides of the cake really good, the first time I assumed that the liquid would distribute it self and I had some dry spots around the sides. Let sit overnight. This cake should be a room temperature at all time, there really is no need to chill its at its best at room temperature.
Uncover and use your buttercream.
4 cups of water
2 cups of sugar
1/2 cup of brandy, rum or amaretto
Mix the sugar and water in a pot on the stove top stir occasionally until dissolved. Once dissolved remove from the heat and add the liquor. You