Tropical Twist Jamaican Rum Cake

A delightful variation of the classic Jamaican Rum Cake, this dessert features tropical fruits and a hint of coconut, perfect for those who love a Caribbean twist on their cakes.

Prep time: 30 minutes
Cook time: 1 hour 10 minutes
Serves: 12

Ingredients

1 cup unsalted butter

1 cup granulated sugar

4 large eggs

1 1/2 cups all-purpose flour

1/2 cup pineapple juice

1/4 cup coconut milk

1/2 cup dark rum

1 tsp vanilla extract

1/2 tsp baking powder

1/4 tsp salt

1/4 cup chopped dried mango

1/4 cup chopped dried pineapple

1/4 cup shredded coconut

1/2 cup chopped pecans

1/2 cup brown sugar

1/2 cup melted butter

1/4 cup dark rum (for glaze)

Instructions

1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan.

2. Cream the butter and sugar together until light and fluffy.

3. Add eggs one at a time, mixing well after each addition.

4. In a separate bowl, mix flour, baking powder, and salt.

5. Gradually add the flour mixture to the butter mixture, alternating with pineapple juice and coconut milk.

6. Stir in vanilla extract, dark rum, chopped mango, pineapple, shredded coconut, and pecans.

7. Pour batter into prepared bundt pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.

8. For the glaze, combine brown sugar, melted butter, and dark rum in a saucepan. Heat until sugar is dissolved.

9. Once the cake is done, let it cool slightly, then pour the glaze over it while still warm.

10. Allow the cake to cool completely before serving.

Storage

Store in an airtight container at room temperature for up to 5 days.

Reheating

Warm slices in the microwave for 10-15 seconds or enjoy at room temperature.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.