Bahamas Rum Cake

420 g flour

½ tspn baking powder

½ tspn bicarbonate of soda

1 tspn salt

400 g granulated sugar

225 g unsalted butter

180 ml buttermilk

1 Tspn vanilla paste

2 large egg yolks

4 large eggs

½ tspn nutmeg

25 g minced crystallised lemon

25 g minced sultanas

a few slices of banana and papaya

Syrup

180 ml coconut milk

75g sugar

125ml dark rum

Weight 1998g

1. Go out and buy a tin with a hole (2.5 litre, 250mm diameter)
2. Line with butter and flour
3. Mix together the flour, baking powder, bicarb, salt and nutmeg
4. In the mighty Kenwood, beat the butter then add the granulated sugar and beat until fluffyish
5. Put the eggs, egg yolks and vanilla into a jug and fork to mix. Slowly add to the butter/sugar mixture with the mixer on slow then turn up the speed and beat it
6. Turn the mixer down, add the flour and buttermilk in stages until it’s all in
7. Add the crystallised lemon and sultanas
8. Pour a bit of the mixture into the holey tin, add slices of banana and papaya
9. Repeat until it’s all in
10. Bake at 175°C for 50 minutes and test with skewer, mine took 70 minutes
11. Make the syrup - In a saucepan, heat the coconut milk and sugar, stirring until the sugar’s dissolved. Take off the heat, cool a bit and stir in the rum
12. When the cake’s done, leave it in the pan, and poke it all over with a skewer. Pour about ¾ of the syrup over the cake and let it cool
13. Put a plate over the tin, turn it over and hope for the best
14. Bore more holes and pour over/brush the rest of the syrup

a bit of the mixture with slices of banana and papaya

out of the oven

tidied up, poked full of holes and soaking

over and out

poked with more holes and topped with the rest of the syrup

inside

Well it was alright but not wet and boozy enough so

Plan 'B'

Take out cores with potato peeler
Fill up with more, stronger, less sweet syrup (100ml coconut milk, 40g sugar, 100ml rum)
Wait and hope