- Yield: 8 servings
- Prep Time: 15 minutes
Caribbean Rum Pound Cake
It's shortcake with a kick. What says Caribbean more than rum and Caribbean Red papayas grown in Belize? This pound cake is bound for buffet line double takes, both of people's heads and of returns for seconds. Takes just minutes to prepare.
- 1 Caribbean Red papaya
- 1/2 cup strawberry jam
- constructing the cake
- 1 pound cake
- 1/4 cup spiced rum
- 1 cup Caribbean Red papaya, chopped
- 1/2 cup whipped cream
- 2 tbsp shredded Groovy Coconut
Chop 1/2 of the Caribbean Red papaya. Puree papaya and strawberry jam together in a blender or food processor.
Slice pound cake horizontally into 3 approximately equal slices.
Place the bottom pound cake slice on a flat plate. Spoon about a third of the rum onto the cake. Add about a third of the filling on top. Then add about a third of the papaya to the slice.
Repeat with the middle slice of pound cake.
Take the top of the pound cake, turn over to its more absorbent side and pour the remaining rum into it. Flip back over and place the slice of pound cake on top of the other slices. Top with remaining filling and chopped papaya, shoring upsides as desired.
Top with whipped cream and shredded coconut.