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Rum Cake with Coconut Frosting and Flambéed Bananas

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A fitting dessert for a dinner of Jamaican food, this spectacular cake with its decadent frosting is served with bananas in a caramel-like sauce. To toast coconut, place on a cookie sheet in a 350°F (180°C) oven for about 5 minutes or until golden.

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Ingredients

  • Cake
  • ½ cup (125 mL) rum
  • 1 cup (250 mL) raisins
  • 5 eggs
  • 2 cups (500 mL) sifted flour
  • ½ tsp (2 mL) salt
  • 1 cup (250 mL) butter, at room temperature
  • 1 ½ cups (375 mL) sugar
  • 1 ½ tsp (7 mL) vanilla extract
  • Rum Syrup
  • ½ cup (125 mL) sugar
  • ¼ cup (50 mL) water
  • 3 tbsp (45 mL) lime juice
  • ¼ cup (50 mL) rum

Details

Servings 6

Preparation

Step 1

1. In a small pot, add rum and raisins. Simmer for 3 minutes. Remove from heat and let cool.

2. Preheat oven to 325°F (160°C). Butter a bundt pan.

3. Whisk eggs together until just incorporated. Reserve. Sift together flour and salt.

4. With an electric mixer, cream butter until softened, about 1 minute. Slowly add in sugar and vanilla extract and beat until mixture is light and fluffy, about 4 minutes.

5. Slowly beat in eggs, 2 tbsp (25 mL) at a time, until incorporated. Stir in flour in 3 additions. Stir in rum and raisin mixture. Spoon batter into prepared cake pan, smoothing the surface. Bake on middle rack of oven for 50 to 55 minutes or until a cake tester comes out clean. Leave in pan on cooling rack.

6. Combine sugar and water in pot and bring to boil. Boil for 3 minutes. Remove from heat, cool slightly and add lime juice and rum.

7. Prick holes in still warm cake and pour in rum syrup until it is absorbed. Turn cake onto rack and cool.

Icing
2 tbsp (25 mL) coconut milk
1 cup (250 mL) icing sugar
¼ cup (50 mL) toasted coconut

1. Combine milk and icing sugar to make a smooth paste. Drizzle over top of cake, allowing it to run down sides. Immediately sprinkle with toasted coconut.

Flambéed Bananas

Serve the bananas alongside the cake or with ice cream as a dessert or on their own. If you prefer not to flambé the bananas, add the extra rum into the sauce and boil for one minute.

¼ cup (50 mL) butter
3 tbsp (45 mL) brown sugar
3 firm ripe bananas, peeled and sliced
1 tbsp (15 mL) grated fresh ginger
1 tsp (5 mL) grated lime rind
1 tbsp (15 mL) lime juice
½ cup (125 mL) rum

1. Heat butter over medium-high heat in a skillet until foamy. Add sugar, bananas and ginger. Sauté 3 minutes or until mixture starts to turn golden.

2. Add ¼ cup (50 mL) rum, quickly stirring into sauce for 20 - 30 seconds. Pour remaining rum over mixture, heat 1 minute then with a long match carefully light it. Place sauce in serving dish and serve with rum cake.

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