BAHAMIAN RUM CAKE

Bahamian Rum Cake image

Posted for Culinary Quest 2016.

Provided by Annacia * @Annacia

Categories Cakes

Number Of Ingredients 23

Ingredients

CAKE
3 cup(s) (420g) all purpose / plain flour
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1 teaspoon(s) coarse sea salt flakes
1/4 teaspoon(s) each of freshly grated nutmeg, cinnamon and allspice - can use more to taste
1 cup(s) (225g) unsalted butter, at room temperature
2 cup(s) (400g) granulated / castor sugar
3 large eggs, at room temperature
2 large egg yolks, at room temperature
1 tablespoon(s) pure vanilla extract
1/3 cup(s) (180ml) coconut milk
COCONUT RUM SYRUP
3/4 cup(s) (180 ml) coconut milk
6 tablespoon(s) (75g) granulated/castor or coconut sugar
1/2 cup(s) dark rum
GLAZE
4 tablespoon(s) (60g) unsalted butter, cut into pieces
6 tablespoon(s) heavy cream (double cream)
6 tablespoon(s) dark brown or coconut sugar
1 pinch(es) of salt
1 tablespoon(s) dark rum
1/2 cup(s) (40g) shredded coconut, toasted

Steps:

Pre-heat oven to 175°C. Coat a 10-cup (2.5 litre) Bundt pan or tube pan liberally with butter or non-stick cooking spray. Dust it liberally with flour, and tap out any excess and be liberal with both butter and flour.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, and spices. In a stand mixer, beat together butter, granulated sugar on medium speed until light and fluffy (3-5 min).
In a small bowl, beat together the eggs, egg yolks and vanilla. Slowly add to the butter/sugar mixture in small dollops.
Beat the egg mixture into the butter mixture, scrape down the sides of the bowl occasionally, until eggs are completely incorporated. It is normal for this mixture to look curdled and it'll be ok after you add flour.
Take bowl off the stand mixer and using a wooden spoon/spatula, gently stir in one-third of the flour mixture, then about half of the coconut milk. Mix in another one-third of the flour mixture, half of the coconut milk, and finish with the last third of the flour mixture. Stir gently just until combined.
Scrape batter into the cake pan and bake until the cake is just set in the center (just use the toothpick test) . This will take about 55-60 minutes.
Meanwhile make the coconut-rum syrup. In a medium saucepan, warm the coconut milk and sugar, stirring until the sugar dissolves. Remove from heat and stir in the rum so you don't lose any of the alcohol.
Now, when the cake is done, leave it in the pan, and poke it with a bamboo skewer about 60 or so times. Spoon two-thirds of the syrup over the cake. Let it soak in gradually, and let the cake cool completely. Overnight works well.
Invert cake onto the plate you are going to serve the cake on and brush the remaining syrup over the cake.
Last Step: In a small saucepan over medium to high heat, bring the butter, cream, brown sugar and salt to a boil. Cook, stirring to dissolve the sugar, for about 1.5 minutes then remove from the heat, stir in the rum and let cool completely. Once cool, stir in two-thirds of the toasted coconut (and salt).
Set the cake upright and poon the glaze over the top, encouraging it to run down the sides of the cake. If glaze is too thick, warm it again slightly. When the glaze is all used sprinkle the remaining one-third of the shredded coconuts on top of the glaze.