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cuban rum cake

post #1 of 6
Thread Starter 
DOES ANYONE HAVE THE RUM CAKE RECIPE SERVED IN CUBAN BAKERIES OR WEDDING CAKES IN MIAMI. I GOT MARRIED AND MOVED OUT OF STATE. I CAN NOT SEEM TO FIND THIS CAKE STYLE IN TENNESSEE. THANKS FOR YOUR HELP[/b][/code]
post #2 of 6
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.

Cake
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)

Instructions:
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.

Soaking Syrup:
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
post #3 of 6
Thread Starter 
thank you!! icon_smile.gif
post #4 of 6
Thread Starter 
just made this cake with a couple of changes. it was sooooo goooddd.
added 1 extra stick of butter, 1 tbs of white rum & 2 tsp of vanilla. pair it with white chocolate mousse and butter cream icing. 3 9x2 cakes nice tall cake. thank you
post #5 of 6
hello, may I ask what does the extra butter did to the cake? I was lighter, what is the difference? thank you! icon_smile.gif I will love to try this recipe..
post #6 of 6

Hi  why the extra butter  also is the ONLY liquid the vanilla, and I am covering my cake in fondant and I ALWAYS freeze my cakes for a couple of days before frosting can I not do this with this cake?????

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