bahamian rum cake
Posted for Culinary Quest 2016.
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yield
8 -10 (overnight standing time not included)
prep time
30 Min
cook time
55 Min
method
Bake
Ingredients For bahamian rum cake
- CAKE
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3 c(420g) all purpose / plain flour
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1/2 tspbaking powder
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1/2 tspbaking soda
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1 tspcoarse sea salt flakes
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1/4 tspeach of freshly grated nutmeg, cinnamon and allspice - can use more to taste
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1 c(225g) unsalted butter, at room temperature
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2 c(400g) granulated / castor sugar
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3 lgeggs, at room temperature
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2 lgegg yolks, at room temperature
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1 Tbsppure vanilla extract
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1/3 c(180ml) coconut milk
- COCONUT RUM SYRUP
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3/4 c(180 ml) coconut milk
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6 Tbsp(75g) granulated/castor or coconut sugar
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1/2 cdark rum
- GLAZE
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4 Tbsp(60g) unsalted butter, cut into pieces
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6 Tbspheavy cream (double cream)
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6 Tbspdark brown or coconut sugar
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1 pinchof salt
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1 Tbspdark rum
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1/2 c(40g) shredded coconut, toasted
How To Make bahamian rum cake
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1Pre-heat oven to 175°C. Coat a 10-cup (2.5 litre) Bundt pan or tube pan liberally with butter or non-stick cooking spray. Dust it liberally with flour, and tap out any excess and be liberal with both butter and flour.
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2In a medium bowl, sift together the flour, baking powder, baking soda, salt, and spices. In a stand mixer, beat together butter, granulated sugar on medium speed until light and fluffy (3-5 min).
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3In a small bowl, beat together the eggs, egg yolks and vanilla. Slowly add to the butter/sugar mixture in small dollops.
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4Beat the egg mixture into the butter mixture, scrape down the sides of the bowl occasionally, until eggs are completely incorporated. It is normal for this mixture to look curdled and it’ll be ok after you add flour.
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5Take bowl off the stand mixer and using a wooden spoon/spatula, gently stir in one-third of the flour mixture, then about half of the coconut milk. Mix in another one-third of the flour mixture, half of the coconut milk, and finish with the last third of the flour mixture. Stir gently just until combined.
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6Scrape batter into the cake pan and bake until the cake is just set in the center (just use the toothpick test) . This will take about 55-60 minutes.
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7Meanwhile make the coconut-rum syrup. In a medium saucepan, warm the coconut milk and sugar, stirring until the sugar dissolves. Remove from heat and stir in the rum so you don’t lose any of the alcohol.
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8Now, when the cake is done, leave it in the pan, and poke it with a bamboo skewer about 60 or so times. Spoon two-thirds of the syrup over the cake. Let it soak in gradually, and let the cake cool completely. Overnight works well.
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9Invert cake onto the plate you are going to serve the cake on and brush the remaining syrup over the cake.
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10Last Step: In a small saucepan over medium to high heat, bring the butter, cream, brown sugar and salt to a boil. Cook, stirring to dissolve the sugar, for about 1.5 minutes then remove from the heat, stir in the rum and let cool completely. Once cool, stir in two-thirds of the toasted coconut (and salt).
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11Set the cake upright and poon the glaze over the top, encouraging it to run down the sides of the cake. If glaze is too thick, warm it again slightly. When the glaze is all used sprinkle the remaining one-third of the shredded coconuts on top of the glaze.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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