Prep 30 mins
Cook 1 hr
We vacationed in the Bahamas last spring and were impressed with their local rum cakes. Taste the flavor of the islands in this dessert.
- 1 1⁄2 cups papayas, diced
- 1 cup golden raisin
- 2 tablespoons lemon juice
- 1⁄2 cup rum
- 4 tablespoons butter
- 3⁄4 cup brown sugar
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 1⁄2 cups granulated sugar
- 1 teaspoon salt
- 5 teaspoons baking powder
- 1⁄2 cup butter, diced
- 4 eggs
- 1⁄2 cup sour cream
- 1 tablespoon vanilla extract
- 1⁄4 cup vegetable oil
- 1 lemon, zest of, only
- 1 cup sweetened flaked coconut
- 1⁄2 cup butter, melted
- 1 cup granulated sugar
- 1⁄2 cup rum
- In a bowl, combine the diced papaya, raisins and lemon juice. Add 1/2 cup rum and allow to soak for half an hour.
- Spray a large 12 cup bundt pan with cooking spray and add 4 tbs melted butter and 3/4 cup brown sugar to the bottom of the pan. With a tablespoon strain 5 heaping tbs of the fruit mixture and add to the sugar mixture in the bottom of the pan.
- In an electric mixer blend flour, sugar, salt, baking powder and diced butter on low speed. When blended continue mixing and add the 4 eggs one at a time. Follow with the sour cream, vanilla and oil. Add the remaining fruit mixture (including the liquid), the lemon zest and coconut and blend well.
- Pour the batter into the bundt pan and bake in a preheated oven at 325 degrees for 1 hour. Check for doneness with a wooden pick. Remove from oven and let cool for 10 minutes.
- For the glaze: In a small pan on the stove, mix butter, granulated sugar and rum and bring just to a boil. Spoon the glaze onto the cake until it is completely absorbed. Cover with plastic wrap and let sit overnight.
- Before turning out the cake onto a serving platter, warm it in a 325 degree oven for 10 minutes to loosen the sugar mixture at the bottom of the pan. The cake will be very delicate.
As others have states, a bit too sweet. When the hour was up, the cake tested done, perfectly. However upon cutting into it, near the center some of it was not done. So I would bake longer in the future and reduce sugar.....however leave the rum as is. This would work well with mango. Extra-ordinarily moist cake. Since the "glaze" is to be put on to soak into the cake prior to coming out of the pan, it is really not a glaze, but a soak. Topping, cake and "glaze" reduce sugar by 25-40% and it will be better.
NOW THIS IS A CAKE! If you do anything, make this cake!
Well this is a really a good cake! I must admit that I've never mixed a cake batter like this one, adding eggs directly to the dry ingredients, but it works very well. The next time I make it I will decrease the sugar some as it is a little too sweet for me and reduce the amount of brown sugar in the topping. The cake looked beautiful when I turned it out. This recipe is so good and unique that I want to try it next time with mango , which I love, and a dark rum.