The sun may have gone in temporarily but have a taste of sunnier climes with this fab Caribbean cake – recipe from Chrissy’s neighbour Cherry.
For the Spiced Rum Cake:
250gms plain flour, sifted
30gms powdered milk
4 teaspoons baking powder
1 teaspoon salt
40gms unsweetened shredded coconut
190gms granulated sugar
75gms unsalted butter, softened
185mls unsweetened coconut milk, canned
4 extra large eggs
125mls dark spiced rum, or dark rum
1 tablespoon vanilla extract
1 teaspoon almond extract
190gs crushed pineapple, drained and juices reserved for glaze (from 20 ounce can)
30gms ground almonds for dusting the pan (optional)
Nonstick cooking spray
For the Spiced Rum Syrup:
65gms unsalted butter
65gms granulated sugar
1/2 teaspoon salt
125mls pineapple juice, reserved from can
125mls cup spiced rum
For the Glaze:
190gms icing sugar (more as needed)
3 tablespoons pineapple juice, reserved from can
1 teaspoon spiced rum
For the Topping:
65gms sweetened shredded coconut
Preheat the oven to 325 degrees F. Spray a 12 portion bundt tin with nonstick cooking spray and dust with ground almonds (optional). In the picture,no bundt tin was available so a smaller tin was used and the mixture reduced.
With an electric mixer, beat the softened butter with granulated sugar.
In a separate bowl mix all the dry ingredients together, including the shredded coconut. Then beat the dry mixture into butter mixture. It will be crumbly.
Whisk the coconut milk, eggs, rum, extracts, and drained crushed pineapple together, and add to the mixer. Beat until combined.
Pour the batter into the pan and bake for 55 minutes. Insert a toothpick into the centre of the cake, if it comes out clean the cake is done. If not, bake for 5-10 minutes longer, then test again.
While the cake is cooling, prepare the spiced rum syrup. In a sauce pan combine all ingredients. On medium heat, bring the mixture to a simmer and cook for 8-10 minutes until it begins to thicken slightly. Remove from heat.
With a wooden skewer, poke holes throughout the cake and slowly pour the syrup over it, a little at a time, allowing it to absorb until all the syrup has been applied.
Cover the pan loosely with plastic wrap and let it sit at room temperature for 6-8 hours.
When ready to serve, gently slide a thin knife between the cake and the edges of the pan to loosen. Cover the cake with a cake plate and carefully flip. Once your cake has released, remove pan.
Mix the glaze ingredients starting with the icing sugar, 2 tablespoons of pineapple juice, and rum. Whisk and add more icing sugar or juice to reach your desired consistency. It should be very thick, yet still be able to slowly drip down the sides of the cake.
Toast the coconut in a small dry pan, over medium heat. Stir until the coconut is golden. Then sprinkle on top of the glaze.
Picture: Christine Taylor