Cake De Ron (Rum Cake)

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

1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs and egg yolk, one at a time, beating until blended after each addition. Beat in vanilla and next 3 ingredients.
2. 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. Pour batter into a well-greased and floured 12-cup Bundt pan.
3. Bake at 350u0b0 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.
4. 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.

butter, sugar, eggs, egg yolk, vanilla, lemon rind, dark rum, banana liqueur, allpurpose, baking powder, baking soda, salt, heavy whipping cream

Taken from www.myrecipes.com/recipe/cake-de-ron-rum-cake (may not work)