Best 2 Bahamian Rum Cake Recipes
Indulge your taste buds in the delectable flavors of the Caribbean with our curated collection of the best Bahamian rum cake recipes. This classic dessert, often served during festive occasions, embodies the vibrant spirit of the Bahamas. Whether you seek a moist and dense cake with a rich rum glaze or a lighter, spongy version bursting with tropical spices, we've got the perfect recipe for you. Embark on a culinary journey and discover the secrets to creating an unforgettable Bahamian rum cake that will transport you to the sun-kissed shores of the Bahamas.
Here are our top 2 tried and tested recipes!
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.
Provided by kanakacreek
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 1013.9, Fat 45.4, SaturatedFat 25.3, Cholesterol 176.8, Sodium 860.2, Carbohydrate 132.7, Fiber 2.4, Sugar 101.3, Protein 7.9
BAHAMIAN PAPAYA RUM CAKE
This sounds wonderful. From recipeisland.com.
Provided by Vicki Butts (lazyme)
Categories Fruit Desserts
Time 1h35m
Number Of Ingredients 24
Steps:
- 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.
Tips:
- Use high-quality dark rum for the best flavor.
- Soak the raisins in rum for at least 30 minutes before using.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift together the dry ingredients and add them to the batter in three additions, alternating with milk.
- Stir in the soaked raisins.
- Pour the batter into a greased and floured bundt pan.
- Bake at 325 degrees Fahrenheit for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- For a richer flavor, brush the cake with additional rum after it has cooled.
Conclusion:
Bahamian rum cake is a delicious and decadent dessert that is perfect for any occasion. It is moist and flavorful, with a beautiful golden brown crust. The rum adds a unique flavor that makes this cake truly special. Whether you are serving it at a party or enjoying it as a snack, Bahamian rum cake is sure to be a hit.
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