Dessert Recipes

Mango Rum Cake

May 2, 2020

Put rum, mango and passion fruit together for a slice in heaven

Yield
6 Servings
Prep Time
15mins
Cook Time
70mins
Difficulty Level
2 / 5

With rum infused into the mango cake batter and passion fruit glaze, topped with fresh mango and passionfruit seeds, this cake is truly sent from heaven.

Ingredients

PASSIONFRUIT RUM GLAZE

Steps

01.

Preheat oven to moderate, 180 C. Lightly grease a deep 20 cm round spring-form pan with baking paper.

02.

In a large bowl, using an electric mixer, beat butter and sugar together until creamy. Add eggs, one at a time, beating well after each. Beat in vanilla.

03.

Fold in flour, milk and rum, alternately. Fold mango through. Spoon into pan, smoothing top. Bake 1 hour 10 mins, covering with foil for final 20 mins, until cooked when tested with a skewer. Cool in pan 5 mins. Transfer to a wire rack.

04.

PASSIONFRUIT RUM GLAZE
Meanwhile, in a small saucepan, melt butter on medium. Stir in sugar and water. Bring to boil, stirring until sugar dissolves. Boil 3- 4 mins, without stirring, until slightly thickened. Remove from heat and carefully stir in rum and passionfruit (syrup will bubble).

05.

Using a thin metal skewer, poke holes in top of hot cake. Gradually pour hot syrup over the top. Set aside 1 hour. Serve cake topped with extra sliced mango and passionfruit pulp. Accompany with whipped cream.

Photo: Rob Shaw/bauersyndication.com.au