5/23/2011
Bahamian Rum Cake
Cake:
3 cups all-purpose flour
1/2 t baking powder
1/2 t baking soda
3/4 t salt
1/4 t freshly grated nutmeg
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs, at room temperature
2 large egg yolks, at room temperature
1 T vanilla extract
3/4 cup canned Thai coconut milk
Syrup:
3/4 cup canned Thai coconut milk
4 T granulated sugar
1/2 cup dark rum
Glaze:
4 T unsalted or salted butter, cut into pieces
6 T heavy cream
6 T dark brown sugar
pinch of salt
1 T dark rum
1/2 cup dried flaked coconut, unsweetened
>how to make<
*Preheat the oven to 350 degrees.
*Coat a 10-cup Bundt cake or tube pan with butter or nonstick cooking spray, dust it with flour, and tap out any excess.
(for cake)
*Into a medium bowl, sift together the flour, baking powder, baking soda, 3/4 t salt, and the nutmeg.
*In a stand mixer fitted with the paddle attachment, beat together the 1 cup butter and 2 cups granulated sugar on medium speed until light and fluffy, 3 to 5 minutes.
*In a small bowl, beat together the eggs, egg yolks, and vanilla.
*With the mixer running, slowly dribble the egg mixture into the butter mixture, stopping the mixer and scraping down the sides of the bowl as needed, until the eggs are completely incorporated.
*Gently stir in one-third of the flour mixture, then about half of the remaining flour mixture, followed by the remaining coconut milk.
*Finally, gently stir in the remaining flour mixture just until combined.
*Scrape the batter into the prepared pan and bake until the cakes feels just set in the center, 55 to 60 minutes.
(for syrup)
*While the cake is baking, make the coconut-rum syrup.
*In a medium saucepan, warm the 3/4 cup coconut milk and the 6 T granulated sugar, stirring until the sugar dissolves.
*Remove from the heat and add the 1/2 cup rum.
*When the cake comes out of the oven, leave it in the pan and poke it with a wooden skewer about 60 times.
*Spoon about two-thirds of the coconut-rum syrup over the cake, letting it soak in gradually.
*Let the cake cool completely.
*Invert the cake onto a cake plate.
*Brush or spoon the remaining coconut-rum syrup over the cake.
(for glaze)
*To make the glaze, in a small saucepan over high heat, bring the 4 T butter, the cream, brown sugar, and pinch of salt to a boil.
*Cook, stirring to dissolve the sugar, for 1 1/2 minutes.
*Remove from the heat, stir in the 1 T rum, and let cool completely.
*Once cool, stir in the toasted coconut.
*Spoon the glaze over the top of the cake, encouraging it to run down the sides of the cake.
-makes 10 to 12-
Note: This recipe was adapted from "Ready for Dessert".
Cake:
3 cups all-purpose flour
1/2 t baking powder
1/2 t baking soda
3/4 t salt
1/4 t freshly grated nutmeg
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs, at room temperature
2 large egg yolks, at room temperature
1 T vanilla extract
3/4 cup canned Thai coconut milk
Syrup:
3/4 cup canned Thai coconut milk
4 T granulated sugar
1/2 cup dark rum
Glaze:
4 T unsalted or salted butter, cut into pieces
6 T heavy cream
6 T dark brown sugar
pinch of salt
1 T dark rum
1/2 cup dried flaked coconut, unsweetened
>how to make<
*Preheat the oven to 350 degrees.
*Coat a 10-cup Bundt cake or tube pan with butter or nonstick cooking spray, dust it with flour, and tap out any excess.
(for cake)
*Into a medium bowl, sift together the flour, baking powder, baking soda, 3/4 t salt, and the nutmeg.
*In a stand mixer fitted with the paddle attachment, beat together the 1 cup butter and 2 cups granulated sugar on medium speed until light and fluffy, 3 to 5 minutes.
*In a small bowl, beat together the eggs, egg yolks, and vanilla.
*With the mixer running, slowly dribble the egg mixture into the butter mixture, stopping the mixer and scraping down the sides of the bowl as needed, until the eggs are completely incorporated.
*Gently stir in one-third of the flour mixture, then about half of the remaining flour mixture, followed by the remaining coconut milk.
*Finally, gently stir in the remaining flour mixture just until combined.
*Scrape the batter into the prepared pan and bake until the cakes feels just set in the center, 55 to 60 minutes.
(for syrup)
*While the cake is baking, make the coconut-rum syrup.
*In a medium saucepan, warm the 3/4 cup coconut milk and the 6 T granulated sugar, stirring until the sugar dissolves.
*Remove from the heat and add the 1/2 cup rum.
*When the cake comes out of the oven, leave it in the pan and poke it with a wooden skewer about 60 times.
*Spoon about two-thirds of the coconut-rum syrup over the cake, letting it soak in gradually.
*Let the cake cool completely.
*Invert the cake onto a cake plate.
*Brush or spoon the remaining coconut-rum syrup over the cake.
(for glaze)
*To make the glaze, in a small saucepan over high heat, bring the 4 T butter, the cream, brown sugar, and pinch of salt to a boil.
*Cook, stirring to dissolve the sugar, for 1 1/2 minutes.
*Remove from the heat, stir in the 1 T rum, and let cool completely.
*Once cool, stir in the toasted coconut.
*Spoon the glaze over the top of the cake, encouraging it to run down the sides of the cake.
-makes 10 to 12-
Note: This recipe was adapted from "Ready for Dessert".
Labels: coconut-rum glaze, coconut-rum syrup, rum cake recipe, rum glaze recipe, rum ryrup recipe
