Cuban Rum Cake - Cake De Ron

Preheat oven to 350°.

Make the cake: sift flour, baking powder, baking soda, and salt; set aside.

With an electric mixer, cream together the butter and sugar; add vanilla and eggs; beat until blended.

Beat in the lemon peel and then add in the rum and banana liqueur.

Gradually add the flour, alternating with the cream.

Blend mixture until just combined.

Pour batter into a well-greased and floured bundt pan; bake approximately 1 hour or until cake tests done.

Make the syrup: melt the butter in a 2-quart saucepan.

Add rum, banana liqueur, and sugar.

Slowly bring to a rolling boil; decrease heat to medium and cook until it reduces somewhat, 10-15 minutes; do not overcook.

Let cool.

Remove cake from the oven and place it on a cooling rack.

Use a skewer and poke holes all over the cake; spoon the syrup evenly over the cake.

Let stand for 30 minutes, so that the syrup soaks inches.

Finally, carefully turn the cake over onto a serving plate; dust with powdered sugar.