Cubana Rum Food

CUBANA RUM

Cubana Rum image

Provided by Sandra Lee

Time 5m

Yield 1 servings

Number Of Ingredients 5

Ingredients

1/3 cup apricot nectar
1/4 cup lime juice
1/4 cup apricot brandy
1/4 cup light rum
4 ice cubes

Steps:

Combine all ingredients in a cocktail shaker. Cover and shake for 15 seconds. Strain into a glass and serve immediately.

CUBANA RUM

Cubana Rum image

Provided by Sandra Lee

Time 5m

Yield 1 servings

Number Of Ingredients 5

Ingredients

1/3 cup apricot nectar
1/4 cup lime juice
1/4 cup apricot brandy
1/4 cup light rum
4 ice cubes

Steps:

Combine all ingredients in a cocktail shaker. Cover and shake for 15 seconds. Strain into a glass and serve immediately.

CUBANITO - CUBAN BLOODY MARY

Cubanito - Cuban Bloody Mary image

You can enjoy this version of Bloody Mary while seated on the veranda of Hotel Presidente in Havana or even easier, make it at home. This recipe is a tropical twist to the traditional Bloody Mary. From Eating Cuban: 120 Authentic Recipes from the Streets of Havanah to the American Shores.

Provided by cookiedog

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup cracked ice
2 teaspoons fresh lime juice
1/2 teaspoon sugar (or to taste)
1/8 teaspoon salt
1 teaspoon Worcestershire sauce
1 dash hot sauce
1 1/2 ounces light rum
3 ounces tomato juice
celery rib, lime wedge, fresh cilantro sprig

Steps:

Place all the ingredients except the garnishes in a chilled tall glass and stir. granish with teh celery stick, lime wedge, and cilantro sprig and serve.

Nutrition Facts : Calories 125.8, Fat 0.1, Sodium 586.1, Carbohydrate 7.8, Fiber 0.4, Sugar 6, Protein 0.7

CUBAN RUM CAKE - CAKE DE RON

Cuban Rum Cake - Cake De Ron image

Make and share this Cuban Rum Cake - Cake De Ron recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
salt, a pinch
1 1/2 cups butter, softened
1 1/2 cups sugar
2 teaspoons pure vanilla extract
3 eggs
1 egg yolk
2 tablespoons grated lemon peel
1/2 cup dark rum
1/4 cup banana liqueur
1 cup heavy whipping cream
5 ounces butter
1/4 cup dark rum
1/4 cup banana liqueur
3/4 cup sugar
powdered sugar, for dusting

Steps:

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.

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