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Latest in Bahamian cooking
Having just returned from a trip to the Bahamian Islands there was one culinary delicacy that I had to bring back to share ~ this rum cake is quite unique. Once made, it is then infused with rum syrup giving it an incredible moist soft texture. This basic cake can be flavoured with shredded coconut, dried cinnamon or crushed pineapple but I prefer the plain version. Prior to 1973, the Bahamian Islands were ruled by the British and some traditions like tea are still part of their culture. This cake is perfect with a cup of tea or coffee or when the opportunity is possible!
Bahamian Rum Cake
Preparation Time: 20 minutes Cooking Time: 1 hour 10 minutes
Serves: 8 – 10 people
310g plain flour
2 teaspoons baking powder
100g light brown sugar
½ teaspoon salt
250ml milk or use soya milk for non dairy option
75ml rum – of your choice 6 eggs 200g walnuts – keep back 1 tablespoon for garnish
Glaze 225g caster sugar 75ml water 120ml rum 25g margarine 400g icing sugar
1) Pre –heat the oven to 180 F/ 350 C/ Gas mark 4.
2) Line a 22 cm / 9 “round cake tin or grease and flour a Bundt tin – if available.
3) Combine flour, sugar, baking powder and salt together.
4) Using a food processor combine milk, rum and eggs until well blended. Add the flour mixture and beat well. Stir in the walnuts but keep back 1 tablespoon for garnish.
5) Pour mixture into prepared cake tin.
6) Bake for 55 minutes/ 1 hour or until cooked.
7) For the glaze, combine the sugar and water. Bring to the boil.
8) Add margarine and stir to melt.
9) Pour approx. 180 ml of syrup into a separate container – this is for soaking the cake.
10) Add 200g icing sugar to the remaining sugar syrup. Whisk until smooth. Add more sugar if required to produce a glaze that is thick enough to pour.
11) When the cake is cooked leave to cool for 10 minutes. Invert onto a rack with a large plate underneath.
12) With a skewer/ tooth pick piece the cake all over. Spoon the rum reserved syrup over to soak.
13) Transfer to a serving dish.
To serve the stylish way: Pour over glaze and garnish with remaining chopped walnuts.
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