July 31, 2007


Cake de Cuba Libre (Contra Costa Times, 07/25/2007)

3 cups cake flour, sifted

1 teaspoon baking soda

1/2 teaspoon salt

4 eggs

1 cup (2 sticks) butter, softened, plus more for greasing

2 cups brown sugar, lightly packed

1 cup Classic Coca-Cola (not diet)

1/4 cup dark rum

1 teaspoon vanilla extract

1/2 cup whole milk


1 cup Classic Coca-Cola

11/2 cups white sugar

1 tablespoon light corn syrup

12 tablespoons butter

1/4 cup dark rum

1. Preheat oven to 325 degrees. Sift together flour, baking soda and salt. Set aside. Liberally grease and lightly flour a standard bundt pan.

2. Beat the eggs with an electric mixer in a large mixing bowl. Gradually add the 2 sticks softened butter and the sugar and beat until creamy. Beat in the 1 cup Coca-Cola, 1/4 cup rum, vanilla and milk. 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.

3. 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 45-60 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.

4. Bring the 1 cup Coca-Cola, sugar and corn syrup to a boil in a 2-quart saucepan. Continue cooking at medium-high heat, stirring frequently, until syrup thickens. Remove from heat and immediately stir in the 12 tablespoons butter and the 1/4 cup rum.

5. 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!

Posted by Orrin Judd at July 31, 2007 10:07 AM
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