Almost a year into this awful pandemic, we’ve gotten used (hopefully) to social distancing, wearing a mask, working from home, staying home and socialising on the phone or Zoom! It isn’t always easy, but it is necessary, and I’ve found a lot of comfort in my garden, and my baking intensified! Because, in these times where we can’t touch each other, a moist, flavourful, freshly baked cake definitely is what most resembles a hug! And another comforting thing is the return of the Great Canadian Baking Show on the screens! I watch five different versions of the show, and challenge myself to bakes of four (British, Kiwi, Aussie and Canadian!) What I particularly love about the Canadian version is how diverse it is (and all the others are, too, but Canada is up there with diversity and inclusivity!) And being nice is not a cliché, it’s a spirit, and I my heart was so full I cried when I saw Raufikat rush to Bertie’s help when he burned his mirror glaze icing! And I love new hosts Ann Pornel and Alan Shane Lewis, too! If I had been one of the bakers, my Signature Bake would have been Caribbean Bundt Cake!
Ingredients (serves 4 to 8):
140 grams/5 ounces unsalted butter, softened
¾ teaspoon Homemade Vanilla Extract
6 pieces Stem Ginger in Syrup + 2 tablespoons of the Syrup
4 tablespoons god quality white rum (like Guadeloupe’s Damoiseau)
Honey and Rum Passionfruit Coulis
Preheat oven to 160°C/320°F.
Generously butter a bundt cake tin. Sprinkle with a tablespoon caster sugar, and swirl around the tin, to coat. This will make unmoulding easier. Set aside.
In a medium bowl, combine flour, desiccated coconut and baking powder. Give a good stir; set aside.
In a large bowl, cream softened butter with demerara sugar and caster sugar, until smooth and fluffy. Stir in Vanilla Extract. Grate in the zest of the whole lime. Then, whisk in the eggs, one at a time, whisking well after each addition. You may add a bit of the flour mixture, to prevent splitting. Thoroughly squeeze in the juice of the whole lime.
Gently fold in half of the flour mixture.
Finely chop Stem Ginger, and fold into the batter, along with the Syrup.
Then gradually fold in remaining flour mixture, alternating with rum, starting and ending with flour mixture until just blended. Gently pour batter into prepared cake tin, and level with a spatula.
Place in the middle of the warm oven, and bake, at 160°C/°F, 1 hour or until a toothpick inserted in the middle of the cake comes out clean.
Remove from the oven, and let cool in the tin, about 15 minutes, before turning out onto serving plate. Let cool completely.
Gently drizzle Honey and Rum Passionfruit Coulis onto the ridges of the cake.
Serve Caribbean Bundt Cake with tea or coffee!
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