By Juvy S. Iliwiliw
Here is another mouth-watering recipe that will never be forgotten to those who intend to give a real bite with this soft rum cake with rum raisin ice cream and island fruit. This is best serve with a splurge-worthy aged rum in a snifter, to sip like brandy. The whole recipe would make about 12 servings but make sure you make the rum cake in a week or two ahead as it freezes well.
You will need:
CAKE
3 cups all-purpose flour
2½ teaspoons baking powder
1¼ cups (2½ sticks) unsalted butter, room temperature
1¾ cups sugar
½ teaspoon salt
5 large eggs
1 cup water
1 teaspoon vanilla extract
SAUCE
1 cup (packed) golden brown sugar
½ cup heavy whipping cream
¼ cup (
3 tablespoons dark rum
2 tablespoons dark corn syrup
¾ teaspoon ground allspice
¼ teaspoon ground nutmeg
Rum raisin ice cream
4 cups chopped tropical fruit (such as pineapple, mango, papaya, and guava)
Toasted chopped pecans
Here’s how:
For cake: Preheat oven to 350oF. Butter 9-inch-diameter springform pan with 3-inch-high sides. Whisk flour and baking powder in medium bowl. Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Mix 1 cup water and vanilla extract in measuring cup. Fold flour mixture into butter mixture in 3 additions alternately with water mixture in 2 additions. Transfer batter to prepared springform pan.
Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool completely in pan or rack. (Can be made 1 day ahead. Store airtight at room temperature.)
For sauce: Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Increase heat to medium-high. Boil without stirring until sauce is reduced to 1½ cups, about 5 minutes. Cool slightly. (Can be prepared 1 day ahead. Let stand at room temperature. Rewqrm slightly before continuing.)
Remove sides from cake pan. Slice cake. Place 1 wedge on each plate. Place scoop of ice cream alongside. Spoon chopped tropical fruit alongside. Drizzle cake with sauce. Sprinkle with chopped pecans and serve.
Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool completely in pan or rack. (Can be made 1 day ahead. Store airtight at room temperature.)
For sauce: Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Increase heat to medium-high. Boil without stirring until sauce is reduced to 1½ cups, about 5 minutes. Cool slightly. (Can be prepared 1 day ahead. Let stand at room temperature. Rewqrm slightly before continuing.)
Remove sides from cake pan. Slice cake. Place 1 wedge on each plate. Place scoop of ice cream alongside. Spoon chopped tropical fruit alongside. Drizzle cake with sauce. Sprinkle with chopped pecans and serve.
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