Jorge: The biggest trouble we had making this cake was convincing Raúl that the rum and Coke goes in the cake and not in the cooks!
Raúl: Hey, it was an honest mistake!
Jorge: Anyway once we got that settled, we got to work trying to make one of Glenn’s crazy ideas a reality.
Glenn: Years ago I had a Coca-Cola cake and it was very good. Of course, we have been making a delicious rum cake for years. I thought, why not combine the two for a delicious cake that honors one of the favorite cocktails of Cubans?
Raúl: Like many of our recipes, the idea looked great on paper . . .
Jorge: . . . But took a few tries in the kitchen before we got it right.
Glenn: It has now become one of our favorite cakes for adult birthday parties.
Raúl: Be careful with the rum. If you put too much on the cake, you might want to be careful about blowing out the candles!
A delicious cake that unites the classic flavor of Coca-Cola and rum to honor one of the favorite cocktails of Cubans, the Cuba Libre!
INGREDIENTS:3 cups cake flour, sifted
Preheat oven to 325 degrees F.
Sift together flour, baking soda, and salt. Set aside.
Liberally grease and lightly flour a standard Bundt pan.
Beat the eggs with an electric mixer in a large mixing bowl. Gradually add the softened butter and the sugar and beat until creamy.
Beat in the Coca-Cola, rum, vanilla, and milk. NOTE: Use only fresh, bubbly Coke, not “flat” Coke as called for in some recipes. The bubbles actually make a honeycomb effect in the finished cake.
Gradually add the flour mixture to the mixing bowl, beating constantly until you have a smooth batter.
Pour the cake batter into the prepared Bundt pan. Bake approximately 45 to 60 minutes, or until the cake tests done.
Let the cake cool slightly, use a knife to work around the sides and center of the cake, and then invert the cake on a serving plate.
While the cake is baking, make the sauce.
Bring the Coca-Cola, sugar, and corn syrup to a boil in a 2-quart saucepan. Continue cooking at medium-high heat, stirring frequently until the syrup thickens.
Remove from heat and immediately stir in the butter and the rum.
Serve the cake warm, spooning plenty of sauce over each individual serving. Yes, we sometimes double the syrup recipe when we are feeling especially decadent and our wives aren’t looking!
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