Bahamian Papaya Rum Cake

1. 1

   In a bowl, combine the diced papaya, raisins and lemon juice. Add 1/2 cup rum and allow to soak for half an hour.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   For the glaze: In a small pan on the stove, mix butter, granulated 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.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.