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Recipes

Rum Cake with Rum Raisin Ice Cream and Island Fruit

By Norma ShirleyPhotography by Brian Leatart
Image may contain Food Dessert Creme Cream Confectionery Sweets and Cake

Recipe information

  • Yield

    12 Servings

Ingredients

Cake

3

cups all purpose flour

2

1/2 teaspoons baking powder

1

1/4 cups (2 1/2 sticks) unsalted butter, room temperature

1

3/4 cups sugar

1

/2 teaspoon salt

5

large eggs

1

cup water

1

teaspoon vanilla extract

Sauce

1

cup (packed) golden brown sugar

1

/2 cup heavy whipping cream

1

/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes

3

tablespoons dark rum

2

tablespoons dark corn syrup

3

/4 teaspoon ground allspice

1

/4 teaspoon ground nutmeg

Rum raisin ice cream

4

cups chopped tropical fruit (such as pineapple, mango, papaya, and guava)

Toasted chopped pecans

Need to make a substitution?

Preparation

  1. For Cake:

    Step 1

    Preheat oven to 350°F. 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.

    Step 2

    Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.

  2. For Sauce:

    Step 3

    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 1 1/2 cups, about 5 minutes. Cool slightly. DO AHEAD Can be prepared 1 day ahead. Let stand at room temperature. Rewarm slightly before continuing.

    Step 4

    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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