Bahamian Papaya Rum Cake Recipe

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Bahamian Papaya Rum Cake

Vicki Butts (lazyme)

By
@lazyme5909

This sounds wonderful.

From recipeisland.com.


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Rating:

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Serves:

8

Prep:

20 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

FRUIT FILLING:

1 1/2 c
papayas, diced
1 c
golden raisins
2 Tbsp
lemon juice
1/2 c
rum
4 Tbsp
butter
3/4 c
brown sugar

CAKE MIX:

1 c
all-purpose flour
1 c
cake flour
1 1/2 c
granulated sugar
1 tsp
salt
5 tsp
baking powder
1/2 c
butter, diced
4
eggs
1/2 c
sour cream
1 Tbsp
vanilla extract
1/4 c
vegetable oil
1
lemon, zest only
1 c
sweetened flaked coconut

RUM GLAZE:

1/2 c
butter, melted
1 c
granulated sugar
1/2 c
rum

Directions Step-By-Step

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.
3
With a tablespoon strain 5 heaping tbs of the fruit mixture and add to the sugar mixture in the bottom of the pan.
4
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.
5
Add the remaining fruit mixture (including the liquid), the lemon zest and coconut and blend well.
6
Pour the batter into the bundt pan and bake in a preheated oven at 325 degrees for 1 hour.
7
Check for doneness with a wooden pick. Remove from oven and let cool for 10 minutes.
8
For the glaze:
In a small pan on the stove, mix butter, brown sugar and rum and bring just to a boil.
9
Spoon the glaze onto the cake until it is completely absorbed. Cover with plastic wrap and let sit overnight.
10
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.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Flour
Regional Style: Caribbean