Post by JJ Judkins on Jan 10, 2010 18:06:01 GMT -6
* Exported from MasterCook *
Bahamian Papaya Rum Cake Recipe #161345
Recipe By :
Serving Size : 8 Preparation Time :0:30
Categories : Cakes Fruit
Recipe Web Page
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
In a bowl, combine the diced papaya, raisins and lemon juice. Add 1/2 cup rum and allow to soak for half an hour.
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.
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.
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.
For the glaze: In a small pan on the stove, mix butter, brown 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.
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.
Recipezaar. www.recipezaar.com
Description:
"We vacationed in the Bahamas last spring and were impressed with their local rum cakes. Taste the flavor of the islands in this dessert.
by kanakacreek"
Source:
"Imported to Master Cook by JJ"
Start to Finish Time:
"0:01"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 864 Calories; 41g Fat (45.7% calories from fat); 7g Protein; 104g Carbohydrate; 1g Dietary Fiber; 190mg Cholesterol; 914mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 8 Fat; 5 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Bahamian Papaya Rum Cake Recipe #161345
Recipe By :
Serving Size : 8 Preparation Time :0:30
Categories : Cakes Fruit
Recipe Web Page
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
In a bowl, combine the diced papaya, raisins and lemon juice. Add 1/2 cup rum and allow to soak for half an hour.
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.
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.
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.
For the glaze: In a small pan on the stove, mix butter, brown 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.
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.
Recipezaar. www.recipezaar.com
Description:
"We vacationed in the Bahamas last spring and were impressed with their local rum cakes. Taste the flavor of the islands in this dessert.
by kanakacreek"
Source:
"Imported to Master Cook by JJ"
Start to Finish Time:
"0:01"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 864 Calories; 41g Fat (45.7% calories from fat); 7g Protein; 104g Carbohydrate; 1g Dietary Fiber; 190mg Cholesterol; 914mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 8 Fat; 5 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0