Cake de Ron (Rum Cake)

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup banana liqueur 
• 1.5 cups butter softened
• 0.5 cup rum dark
• 1  egg yolk 
• 3 large eggs 
• 3 cups flour all-purpose
• 1 cup cup heavy whipping cream 
• 2 tablespoons lemon zest grated
• 12 servings rum 
• 0.1 teaspoon salt 
• 1.5 cups sugar 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• oven
• wire rack
• hand mixer
• skewers
• kugelhopf pan

Directions

1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
2. Add eggs and egg yolk, one at a time, beating until blended after each addition. Beat in vanilla and next 3 ingredients.
3. 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.
4. Pour batter into a well-greased and floured 12-cup Bundt pan.
5. 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.
6. 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.