A Delicious Taste of the Caribbean "Bahamas Rum Cake"

This past week I shared a post on ‘ The Best Rum Cake in the Bahamas” Written by Sarah Greaves - Gabbadon, A Caribbean Travel expert, Award winning travel journalist TV personality and former editor at Caribbean Travel and life. The response to the post was very positive Thanks to all who replied to the post, and I received lots of request for the Rum Cake recipe. Since the original secret recipe might never be revealed by Captain Rays wife, I did some Research on my own and came up with a similar recipe. I am sure my recipe might never measure up to Ms Ray’s own, However I think this is a delicious copy. I hope you will try it and feel free to leave a comment about your result.

In this recipe I added a toasted coconut glaze just for presentation. However the cake is great served on its own.( As Ms Ray's )

Bahaman Rum Cake

3 ½ Cups All- Purpose Flour

1/2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

¾ Teaspoon Salt

¼ Teaspoon Nutmeg

¼ Teaspoon Cinnamon

1 ½ Cup unsalted softened butter

2 Cups Granulated Sugar

4 Large Eggs

2 Egg yolks

1 Tablespoon Vanilla extract

¾ Cup Canned Coconut Milk

Preheat your oven to 350 F. Spray a bundt pan with baking spray and sprinkle with flour  shaking off excess.

In a medium plate, sift together the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Set aside.

In the bowl of your stand-mixer, beat together the butter and sugars until the batter becomes light and fluffy (approximately 15 -20 minutes).

In a small bowl, beat together the eggs, egg yolks and vanilla. Slowly drizzle the mixture into the creamed butter, scraping the sides as needed. After the eggs are completely incorporated, gently stir-in one-third of the flour mixture, then about half of the coconut milk.

Mix in another third of the flour mixture, the rest of the coconut milk, and the remaining third of the flour until just combined. Pour the batter into the prepared bundt pan. And bake for 55 to 60 minutes.

 Using a wooden skewer test the cake for doneness by inserting and removing skewer in the middle of the cake. Skewer should come out clean.

 Remove cake from the oven and while still hot generously poke holes in the cake with a bamboo (wooden) skewer.

 Spoon the Following Coconut Rum Syrup( Start Making the syrup when the cake is almost done baking) over the Cake allowing the syrup to soak into the cake. Leave the cake in the pan and completely cool and the syrup is absorbed.

 Once the cake is cool invert it on a serving platter. Brush any excess or remaining syrup on top of the cake. Serve

( Optional) Finish with a Coconut glaze ( Recipe below)

COCONUT-RUM SYRUP

¾ cup canned coconut milk

6 tablespoon sugar

½ cup dark Bahaman Rum or any brand will work

In a medium saucepan over medium heat, warm the coconut milk, and the sugar, stirring until the sugar dissolves. It shouldn’t come to a boil. Remove the syrup from heat and add the dark rum. Whisk everything together. Set aside until the cake comes out of the oven.

GLAZE

4 Tablespoon butter, cut into pieces

6 Tablespoon heavy cream

6 Tablespoon brown sugar

pinch of salt

1 Tablespoon dark rum

½ Cup Sweetened Coconut flakes, toasted

Toast the coconut flakes in the on an cookie sheet, being careful to watch to prevent burning them. Toss them around as they are toasting. Once they are golden, remove from heat/oven and set them aside.

To make the glaze, combine the butter, cream, salt and sugar together in a small saucepan over high heat and bring to a boil. Stir the mixture to dissolve the sugar – this should take about 90 seconds. Remove from the heat, whisk in the rum, and let cool completely. Once the syrup has cooled, whisk in the toasted coconut. Drizzle coconut glaze over top and sides of the cake. Its okay if it runs down the sides. Serve