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  • 3 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 1/2 teaspoon salt
  • 5 large eggs
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 cup (packed) golden brown sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
  • 3 tablespoons dark rum
  • 2 tablespoons dark corn syrup
  • 3/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg

Rum raisin ice cream

  • 4 cups chopped tropical fruit (such as pineapple, mango, papaya, and guava)
  • Toasted chopped pecans
  • For cake:
    Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Whisk flour and baking powder in medium bowl. Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Mix 1 cup water and vanilla extract in measuring cup. Fold flour mixture into butter mixture in 3 additions alternately with water mixture in 2 additions. Transfer batter to prepared springform pan.

    Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Store airtight at room temperature.)

    For sauce:
    Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Increase heat to medium-high. Boil without stirring until sauce is reduced to 1 1/2 cups, about 5 minutes. Cool slightly. (Can be prepared 1 day ahead. Let stand at room temperature. Rewarm slightly before continuing.)

    Remove sides from cake pan. Slice cake. Place 1 wedge on each plate. Place scoop of ice cream alongside. Spoon chopped tropical fruit alongside. Drizzle cake with sauce. Sprinkle with chopped pecans and serve.


    Mojito Jelly

    • 4 teaspoons unflavored gelatin (less than 2 full envelopes)
    • 3/4 cups water
    • 3/4 cup amber rum
    • 1/2 cup sugar
    • 1/2 cup fresh mint
    • 6 tablespoons fresh lime juice
    • 6 limes (optional
    • Line the bottom and sides of an oiled 8-inch square glass baking dish with a piece of plastic wrap, smoothing out wrinkles.
    • Sprinkle gelatin over 3/4 cup water in a 2-quart saucepan and let stand 1 minute to soften.
    • Heat mixture over low heat, stirring occasionally, until gelatin is dissolved.
    • Stir in rum, sugar, and mint, then simmer, stirring occasionally, 5 minutes. Remove from heat and let stand, uncovered, while mint steeps, 20 minutes.
    • Stir in lime juice and remaining cup water, then pour through a fine sieve into baking dish and chill, covered, until firm, at least 8 hours.
    • While jelly is chilling, halve limes lengthwise and scoop out all flesh, reserving it for another use. Chill lime bowls, wrapped in plastic wrap.
    • Place a cutting board over baking dish and invert jelly onto board. Peel off plastic wrap and cut jelly into 1/2-inch cubes. Spoon into lime bowls.
    • Cooks' note: Jelly and lime bowls can be chilled, separately, up to 24 hours

    Bahama Mama


      • 1/2 fluid ounce rum
      • 1/2 fluid ounce coconut-flavored rum
      • 1/2 fluid ounce grenadine syrup
      • 1 fluid ounce orange juice
      • 1 fluid ounce pineapple juice
      • 1 cup crushed ice


    Combine regular rum, rum with coconut flavoring, grenadine, orange juice, pineapple juice and crushed ice in an electric blender. Blend until the drink's consistency is slushy.

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