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    You are in: Home / Recipes / Bahamian Papaya Rum Cake Recipe
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    Bahamian Papaya Rum Cake

    Bahamian Papaya Rum Cake. Photo by Ambervim

    1/3 Photos of Bahamian Papaya Rum Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    kanakacreek's Note:

    We vacationed in the Bahamas last spring and were impressed with their local rum cakes. Taste the flavor of the islands in this dessert.

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    Ingredients:

    Servings:

    Units: US | Metric

    Fruit filling

    Cake Mix

    Rum Glaze

    Directions:

    1. 1
      In a bowl, combine the diced papaya, raisins and lemon juice. Add 1/2 cup rum and allow to soak for half an hour.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:

    • on June 08, 2013

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 07, 2013

      55

      NOW THIS IS A CAKE! If you do anything, make this cake!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 16, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Bahamian Papaya Rum Cake

    Serving Size: 1 (291 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1013.9
     
    Calories from Fat 408
    40%
    Total Fat 45.3 g
    69%
    Saturated Fat 25.3 g
    126%
    Cholesterol 176.7 mg
    58%
    Sodium 860.2 mg
    35%
    Total Carbohydrate 132.6 g
    44%
    Dietary Fiber 2.4 g
    9%
    Sugars 101.2 g
    405%
    Protein 7.8 g
    15%

    The following items or measurements are not included:

    lemons, zest of

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