Bermuda Desserts

Rum Cake, Syllabub and Decadent Malasadas

© Jennifer Wickes

May 8, 2009

A British colony with tropical influences gives you a fusion of comfort and decadence all rolled into one. Try these with summer guests and you will be sure to be a hit!

BACARDI RUM CAKE

• 1 cup pecans -- chopped
• 1 18.5 oz. yellow cake mix
• 3 3/4 oz. Jell-O Instant Vanilla pudding
• 4 eggs
• 1/2 cup milk-- cold
• 1/2 cup applesauce
• 1/2 cup Bacardi dark rum (80 proof)

1. Butter and flour a bundt pan.
2. Sprinkle the nuts on the bottom of the pan.
3. Mix all cake ingredients together.
4. Pour batter over nuts.
5. Bake 1 hour at 325 degrees.
6. Allow to cool.
7. While still warm, poke holes in the cake with a wooden spoon.

• 1/4 lb. butter
• 3/4 cup agave nectar
• 1/2 cup Bacardi dark rum

1. Melt the butter.
2. Remove from heat and stir in the agave nectar and rum.
3. Place cake on a serving plate. Pour over the warm cake...make sure it seeps in the holes.
4. Decorate with powdered sugar.

MALASADAS

With a large migrant population from the Azores, these Portuguese doughnuts can be found and eaten for breakfast.

Yields: 24 doughnuts

• 6 1/2 cups all-purpose flour
• 1 envelope yeast
• 2 tablespoons sugar
• 1/2 cup warm water -- no higher than 110 degrees
• 6 eggs
• 1 cup sugar
• 1/3 cup milk
• 3 tablespoons butter
• 1 1/2 teaspoons salt
• 3 tablespoons cooking oil
• fat -- for frying

1. In a large bowl, stir together 1/2 cup of the flour, the yeast and the 2 tbsps. sugar. Add warm water; stir till smooth. Cover; let rise in warm place about 1 hour or till tripled in volume. In large mixer bowl beat eggs until fluffy; gradually add the 1 cup sugar, beating about 5 minutes or till thick and lemon colored.
2. In a small saucepan heat and stir milk till almost boiling; remove from heat. Add butter or margarine and salt, stirring till butter almost melts. Cool to lukewarm (115-120 deg. F). Rub the inside of a large bowl with some of the cooking oil. Pour in egg mixture.
3. Stir in yeast and milk mixture. Gradually add the remaining flour, stirring to combine. Mix thoroughly with hands. Add remaining oil. Continue kneading the dough in the bowl to work with the oil.
4. Knead about 5 min. more. Cover with clear plastic wrap, let rise in warm place 2-3 hrs. Punch dough down. For each doughnut, roll about 1/4 cup dough out on lightly floured cloth to 5-6 inch circle.
5. Fry, a few at a time, in shallow hot fat (375 deg. F) about 1-1/2 min. or till brown, turning once. Drain on paper toweling. Roll in sugar if desired.

Yields: 6 servings

• 1/4 cup mango jam
• 1/4 white rum
• 1 1/4 cup heavy cream
• 6 tbsp. Icing sugar
• Fresh grated nutmeg

1. Mix the mango jam and rum together until smooth.
2. Whip the whipped cream until it forms soft peaks, then add the sugar and whip again.
3. Fold the mango rum mixture gently into the whipped cream.
4. Fill wine glasses and grate some nutmeg on top.
5. Chill until ready to serve.
6. Serve with cookies.

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Adapted from the original version to make a more healthful version.

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