Bahamian Papaya Rum Cake

Submitted by kanakacreek

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

 

• Ready In: 1hr 30mins
• Ingredients: 21
• Serves: 8

ingredients

• Fruit filling

• 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

• Cake Mix

• 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

• Rum Glaze

• 1⁄2 cup butter, melted
• 1 cup granulated sugar
• 1⁄2 cup rum

directions

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. 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. 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. 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. 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. 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.

Reviews

[Ambervim]

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.

 

[mialwebb]

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

 

[WhiteSnake]

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.

 

[bahama mama]

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.

 

[Don Steele]

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...