bahamian papaya rum cake

How To Make bahamian papaya rum cake

• 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.
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