Caribbean Rum Cake
By popular demand.
Bring de rum.
Just in case you’re dreaming of the sun and turquoise waters this is a Christmas favorite from somewhere a little warmer, boozy and lush but not as heavy as puds, transform that dusty bottle of maybe not great rum at the back of the cupboard into something that lasts 24hrs max in our house.
Janet’s Caribbean Rum Cake
125 g fine semolina
1 liter of milk
75 g caster sugar
15 sugar cubes or 15 tsp ( for caramel)
75 g of blond raisins
4 tbsp. dark rum ( I like to use a spiced ginger one, I just add ginger and cinnamon to the bottle ( sometimes red chilli) and let it rest for a week or so).
In a saucepan with a thick base, put the pieces of sugar on a medium heat.
Let it melt, shaking the handle of the pan often.
As soon as the caramel turns blond, pour it into a mold (preferably high and fluted, but a loaf tin works grand, silicone is handy for the turnout), tilt it in all directions to evenly distribute the caramel on the bottom and the edges.
Preheat the oven to 160 ° (th 5/6).
Put the raisins in a bowl with the rum, let them swell.
Break the eggs, separating the whites from the yolks. Put the yolks aside for now.
Beat the egg whites until stiff.
Heat the milk and powdered sugar in a saucepan.
When simmering, throw the semolina in and stir with a wooden spoon for about 10 minutes, so that the semolina swells.
Off the heat, add the egg yolks, one at a time, stirring thoroughly with each addition.
Add the raisins , mix again.
Then add the egg whites delicately.
Pour the preparation into the caramelized mold and bake for about 30 minutes.
Take the mold out of the oven, let it rest for 10 minutes, then turn out the semolina cake on a serving dish and let it cool. Serve warm or cold. It’s nice with ice cream, or fresh cream and stewed peaches or pineapple.
Feel free to pour on a little more rum.
Previously: Millie’s Chrismas Eve Brownies