This is a lovely moist favourite from the Caribean, reminiscent of the tinned variety which are often given around Christmas. I developed this recipe for the Thermomix from a book I found in Barbedos, Angela Spenceley's Just add Rum. the recipe apparently comes from the BVI. It is very simple and very delicious and only needs a dollop of crème fraîche to set it off. You can of course whip this up in a stand
Caribean rum cake
- Zest of a lime
- 200g golden caster sugar
- 200g unsalted butter
- 5 eggs
- 230g plain/all purpose flour
- 110g semolina/fine polenta*
- ½ tsp ground allspice
- ½ tsp ground cinnamon
- 15g baking powder
- 45g lime juice
- 130g spiced rum split 80/150
Preheat oven to 170°C/350°F I baked in lower / baking Aga
Prepare tin(s) I used mini bundt pans. This will also make a 8″/20cm cake or looks wonderful in a bundt pan.
- Scale and 'sift' flour, spices, baking powder and semolina into TM bowl and mix on sp4 for 10 ceconds to distribute spices and baking powder. Set aside.
- Scale the sugar into TM bowl and add the rind of a large lime. Grate on sp8 for a few seconds until well mixed.
- Add butter and cream sp4
- Add eggs through lid while blades turning sp4
- Add some flour mixture to avoid curdling
- Finally add all the remaining ingredients, using 80g of rum, and mix sp4 until well combined.
- Tip in prepared tin(s) and bake in preheated oven
- Large cake for 50-60 minutes. Mini cakes for around 20 minutes.
- Test for doneness
- While cake still warm and in tin pour over remaining 150g rum
- Leave in tin until completely cool and liquid soaked in
Alternative very rich soaking liquid (originally featured in King Arthur Flour site)
- 115g unsalted butter
- 200g sugar
- 115g golden spiced rum
- 50g water
- Bring all the ingredients to boil in TM bowl and simmer for about 4 minutes, MC off. It will have thickened slightly. Add a teaspoon of vanilla.
- Pour over the cake in stages- there's a lot of it!
- Leave the cake until thoroughly cool and liquid fully absorbed. Ideally overnight.
* the mix of flour and a denser grain is common in these cakes. A King Arthur flour recipe puts a twist on this and suggest pastry cream filling mix which must be an American product. I have substituted custard powder with a lot of success.