Bahamian Papaya Rum Cake

"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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photo by Ambervim photo by Ambervim
photo by Ambervim
photo by mialwebb photo by mialwebb
photo by kanakacreek photo by kanakacreek
Ready In:
1hr 30mins
Ingredients:
21
Serves:
8
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ingredients

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directions

  • 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.

Questions & Replies

  1. Aren't the last two steps in the recipe listed backwards? You'd have to remove the cake from the baking pan before spooning the glaze over...
     
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Reviews

  1. 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.
     
  2. NOW THIS IS A CAKE! If you do anything, make this cake!
     
  3. 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.
     
  4. Excellent!I searched for a rum cake recipe a month ago and came across this one. This is the best cake ever! I have made this cake 12 times.My friends and family love it! Don't change a thing.Very moist and delicious.I would rate this recipe 10 stars, if I could.
     
  5. Kanakacreek,Wow!! This was made for New Year's Day and was enjoyed by most.the rum really shines through.I may have spotted a typo,as in the Glaze granulated sugar is specified , but in the directions you indicate brown sugar,perhaps a correction needed. I had to make it in a large angel cake pan as I thought my 10 cup bundt pan would ,or could overflow.Am sure the bundt pan would do a nicer presentation.Will make again...Don...I did top it with a little whipped cream with rum extract,as if it wasn't rich enough,oh well the diet did not start until today...
     
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