Ingrédients pour Bahamian Papaya Rum Cake
- 1 cup fresh papaya
- 1/2 cup raisins
- 2 tablespoons lemon juice
- 3/4 cup dark rum
- 4 tablespoons butter, 1 1/4 cups unsalted butter
- 3/4 cup packed light brown sugar
- 2 cups all-purpose flour
- Cake Flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest
- 1/2 cup shredded coconut
- baking spray
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Comment préparer Bahamian Papaya Rum Cake
- Dice 1 cup fresh papaya. Combine diced papaya, 1/2 cup raisins, and 2 tablespoons lemon juice in a bowl.
- Add 1/2 cup dark rum to the papaya mixture and let it soak for 30 minutes.
- Grease and flour a 12-cup bundt pan. Alternatively, spray with baking spray and dust with flour.
- Melt 4 tablespoons (1/2 stick) butter. In the bottom of the prepared bundt pan, combine the melted butter with 3/4 cup packed light brown sugar.
- Strain 5 heaping tablespoons of the soaked fruit mixture and gently spread it over the brown sugar mixture in the bottom of the pan.
- In a large bowl, cream together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 cup (2 sticks) unsalted butter using an electric mixer on low speed until combined.
- Gradually increase mixer speed to medium and add 4 large eggs one at a time, mixing well after each addition.
- Reduce mixer speed to low and add 1 cup sour cream, 1 teaspoon vanilla extract, and 1/2 cup vegetable oil. Mix until just combined.
- Gently fold in the remaining soaked fruit mixture, 1 tablespoon lemon zest, and 1/2 cup shredded coconut.
- Pour the batter into the prepared bundt pan and bake in a preheated oven at 325°F (160°C) for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **For the Glaze:** In a small saucepan over medium heat, combine 1/4 cup (1/2 stick) unsalted butter, 1/2 cup granulated sugar, and 1/4 cup dark rum. Bring to a gentle simmer, stirring until the sugar dissolves and the glaze is smooth.
- While the cake is still slightly warm, spoon the glaze evenly over the top, allowing it to be absorbed.
- Cover the cake with plastic wrap and let it sit at room temperature overnight to allow the flavors to meld.
- Before serving, gently warm the cake in a 325°F (160°C) oven for 10 minutes to loosen any sugar at the bottom.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
405g
Fat
126g
Carbs
44g
