sweetened flaked coconut
How to Make Bahamian Papaya Rum Cake
1In a bowl, combine the diced papaya, raisins and lemon juice. Add 1/2 cup rum and allow to soak for half an hour.
2Spray 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.
3With a tablespoon strain 5 heaping tbs of the fruit mixture and add to the sugar mixture in the bottom of the pan.
4In 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.
5Add the remaining fruit mixture (including the liquid), the lemon zest and coconut and blend well.
6Pour the batter into the bundt pan and bake in a preheated oven at 325 degrees for 1 hour.
7Check for doneness with a wooden pick. Remove from oven and let cool for 10 minutes.
8For the glaze:
In a small pan on the stove, mix butter, brown sugar and rum and bring just to a boil.
9Spoon the glaze onto the cake until it is completely absorbed. Cover with plastic wrap and let sit overnight.
10Before 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.
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About Bahamian Papaya Rum Cake