|
Featured Cookbook
ORDER/INFO
-
Cake de Cuba Libre (Rum and Coke Cake)
-
Pizza Cubana (Cuban Pizza)
-
Chuletas de Puerco (Pork Chops)
Book Description
They're baaack! Yes, those three crazy guys from Miami are back once again to celebrate the joy of cooking great Cuban food. In this companion to their immensely popular first book, Three Guys from Miami Cook Cuban, the Guys have created a fun and entertaining guide that will keep you cooking and laughing in the kitchen for years to come. The recipes in this book are the result of more than 20 years of great Three Guys from Miami parties. You'll find recipes that are suitable for everything from a family dinner, to a small dinner party, to a huge feast for everyone in your social circle.
... (more)
Three Guys from Miami Celebrate Cuban: 100 Great Recipes for Cuban Entertaining
Authors: Glenn M. Lindgren, Jorge Castillo, and Raul Musibay
Date: September 2006
ISBN: 1423600630
Publisher: Gibbs Smith, Publisher
Hardcover
ORDER/INFO
|
Serves 12
-
3 cups cake flour, sifted
-
1 teaspoon baking soda
-
1/2 teaspoon salt
-
4 eggs
-
1 cup (2 sticks) butter, softened
-
2 cups brown sugar, tightly packed
-
1 cup Classic Coca-Cola* (not diet)
-
1/4 cup dark rum
-
1 teaspoon vanilla extract
-
1/2 cup whole milk
-
FOR THE SAUCE:**
-
1 cup Classic Coca-Cola (not diet)
-
1 1/2 cups white sugar
-
1 tablespoon light corn syrup
-
12 tablespoons butter
-
1/4 cup dark rum
-
Preheat oven to 325 degrees F. Liberally grease and lightly flour a standard Bundt pan.
-
Sift together flour, baking soda, and salt. Set aside.
-
Beat the eggs with au 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.
-
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 remaining 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 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.
*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.
**Yes, we sometimes double the syrup recipe when we are feeling especially decadent and our wives aren’t looking!
More From This Book:
-
Cake de Cuba Libre (Rum and Coke Cake)
-
Pizza Cubana (Cuban Pizza)
-
Chuletas de Puerco (Pork Chops)
|
|
