Bahamian Papaya Rum Cake
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:
Prep Time: 30 mins
Total Time: 1 1/2 hrs
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.
Prettypinkbutterfly
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