Caribbean rum cake

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aga, baking, bundt, cake, thermomix, xmas

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

 

Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla http://vannillarock.wordpress.com If you have come as a baker my blog is http://vannillarock.com i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

i'd love to hear from you...

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