Best 2 Bahamian Papaya Rum Cake Recipes
Journey through the vibrant flavors of the Caribbean with a tantalizing treat from the Bahamas - the delectable Papaya Rum Cake. This tropical delight embodies the essence of island living with its moist and fluffy texture, infused with the sweet nectar of ripe papaya and the warmth of aromatic rum. Each bite offers a burst of fruity goodness, perfectly balanced by the rich, buttery rum glaze that seeps into every crumb. Whether you're a seasoned baker or a novice in the kitchen, this recipe promises an indulgent experience that will transport your taste buds to a tropical paradise. Discover the secrets behind this beloved Bahamian dessert, along with variations that add a unique twist to the classic, such as the decadent Cream Cheese Papaya Rum Cake and the gluten-free Papaya Rum Cake, ensuring there's a perfect recipe for every palate and dietary preference.
Check out the recipes below so you can choose the best recipe for yourself!
BAHAMIAN PAPAYA RUM CAKE
We vacationed in the Bahamas last spring and were impressed with their local rum cakes. Taste the flavor of the islands in this dessert.
Provided by kanakacreek
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- In a bowl, combine the diced papaya, raisins and lemon juice. Add 1/2 cup rum and allow to soak for half an hour.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 1013.9, Fat 45.4, SaturatedFat 25.3, Cholesterol 176.8, Sodium 860.2, Carbohydrate 132.7, Fiber 2.4, Sugar 101.3, Protein 7.9
BAHAMIAN PAPAYA RUM CAKE
This sounds wonderful. From recipeisland.com.
Provided by Vicki Butts (lazyme)
Categories Fruit Desserts
Time 1h35m
Number Of Ingredients 24
Steps:
- 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. 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.
- 3. With a tablespoon strain 5 heaping tbs of the fruit mixture and add to the sugar mixture in the bottom of the pan.
- 4. 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.
- 5. Add the remaining fruit mixture (including the liquid), the lemon zest and coconut and blend well.
- 6. Pour the batter into the bundt pan and bake in a preheated oven at 325 degrees for 1 hour.
- 7. Check for doneness with a wooden pick. Remove from oven and let cool for 10 minutes.
- 8. For the glaze: In a small pan on the stove, mix butter, brown sugar and rum and bring just to a boil.
- 9. Spoon the glaze onto the cake until it is completely absorbed. Cover with plastic wrap and let sit overnight.
- 10. 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.
Tips:
- Choose ripe papayas for the best flavor, as unripe papayas will be bitter. - If you don't have rum extract, you can use vanilla extract instead. - You can also use fresh papaya instead of canned papaya in this recipe. If using fresh papaya, peel and seed the papaya, then mash it until it is smooth. - If you don't have a Bundt pan, you can use a 9x13 inch baking pan instead. - Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream.Conclusion:
This Bahamian Papaya Rum Cake is a delicious and easy-to-make cake that is perfect for any occasion. The cake is moist and flavorful, with a slight hint of rum. The papaya gives the cake a unique flavor and texture. This cake is sure to be a hit with your family and friends.
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