LibreRecipes

Rum Cake with Rum Raisin Ice Cream and Island Fruit

Rating

Calories

560.0

Protein

7.0

Sodium

226.0

Fat

27.0

What to drink: Serve a splurge-worthy aged rum in a snifter, to sip like brandy.

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

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

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