Jorge Castillo: On an island where sugar cane is the most important crop, it’s no wonder that rum, the alcohol produced from sugar cane, finds its way into so many dishes.

Glenn Lindgren:Rum gives recipes such a complex and interesting flavor and this recipe is so rich and moist, you won't believe it.

Jorge Castillo:Dieters beware! This is NOT a low-calorie dessert.

Raúl Musibay: Believe me, there's no such thing! Who ever heard of a diet dessert?

Jorge Castillo:If you slice the pieces small enough, all of the calories leak out... <grin>

Preheat oven to 350º F.

Sift flour, baking powder, baking soda, and salt and set aside.

With an electric mixer, cream together the butter and sugar. Add vanilla and eggs and beat until blended. Beat in the lemon peel and then add 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 (circular ring) pan and bake approximately one hour. A skewer inserted in the cake should come out clean. We often use a mini-Bundt muffin pan, which produces eight mini rum cakes (see picture above).

To make syrup:

Melt the butter in a two-quart sauce pan. Add 1/4 cup rum, 1/4 cup banana liqueur, and sugar. Slowly bring to a rolling boil and cook until it reduces somewhat. Do not overcook. Let cool.

Remove the 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 in.

Finally, carefully turn the cake out onto a serving plate. Dust with powdered sugar.

Serves 12