PINA COLADA RUM CAKE

PINA COLADA RUM CAKE image

Number Of Ingredients 16

1 1/2 cups butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 egg yolk
1 teaspoons vanilla extract
1 teaspoon almond extract
1 tablespoon grated lemon rind
1/2 cup dark rum
1/4 cup banana liqueur
1/4 cup almond liqueur
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup whipping cream
Powdered sugar

Steps:

Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add lemon rind, beating until blended. Gradually add rum, banana & almond liqueurs, beating until blended. (Batter will look curdled.) Stir together flour and next 3 ingredients; add to batter alternately with whipping cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan. Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Pierce cake multiple times using a metal or wooden skewer. Pour 1 cup evenly over cake. Cover with cling wrap and let stand at least overnight. Remove from pan and place on rack. Sprinkle evenly with powdered sugar before serving. Yield: Makes 10 to 12 servings