Caribbean rum cake

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

  • Servings: 10
  • Difficulty: easy
  • Print

 

Ingredients

  • 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

Method

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.

Happy baking!

Anne

 

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