Bundt Cake
A Tasty Tropical Date and Rum Cake
This recipe came from a magazine dated 1986. I can’t believe I have not only had it that long, but I haven’t made it either. This will have to change! However I must admit, I want to make everything I see and there isn’t enough time. So I might leave it up to you to make this one. Let me know how it works out, will you? This recipe has a few ingredients, and you may have to shop for some of them. The recipe though, seems rather easy to pull together.
Tropical Date and Rum Cake Recipe
Ingredients
185g butter
1 teaspoon vanilla essence
¾ cup brown sugar, lightly packed
2 eggs
1 cup plain flour
½ cup self raising flour
½ cup coconut
¾ cup finely chopped dates
¼ cup pineapple juice
2 tablespoons dark rum
Method
Cream butter, vanilla and brown sugar until light and fluffy
Add eggs one at a time, beat well after each addition
Stir sifted flours into creamed mixture, then coconut, dates, pineapple juice and rum
Spread mixture into a greased and base lined 20cm ring tin (bundt cake pan)
Bake in a Moderate Oven 40 minutes
Cool in tin then turn out when cooled
Hints
Freezes well up to 3 months if wrapped well
Not suitable for microwave cooking
Use baking paper to line bottom of tin
If you don’t have a ring pan place a small ramekin dish in the center of a round cake pan
May 11, 2015 at 3:52 am
I just did these, and they turned out aminzag, thanks for the inspiration. I am going to serve them at a friends party and I am excited to see what they think about them.A tip for those who put too much rum in and had too thin a dough (like I did on my first try yesterday): reserve 25% of the brownies and mix them in afterwards, so the dry piece will soak up the surplus.Oh, and you can freeze the dough in one piece and roll your balls later, which I think makes it easier.
May 29, 2015 at 2:33 am
Sounds great Jantil.
December 4, 2015 at 3:26 pm
Also, I’ve seen other rum cake recipes that required a whole cup of pudding mix, a little more oil, and a little more milk. Do you think that makes a big difference?
December 11, 2015 at 6:13 am
It depends, sometimes you have to wait until you are making it and see if it is too dry or too wet and sloppy, if it’s too dry then it needs more fluid and if it’s too wet then more flour. You need just the right consistency or it won’t turn out right.