A Round of RUM CAKE
MINI COCONUT-PEPPER JELLY CAKES
Makes 6 mini Bundt cakes
These nectarine-studded cornmeal cakes get sweet heat with a double dose of pepper jelly. As an homage to Bermuda Jam Factory’s famous pepper jelly, we mixed pepper jelly into the batter and our spiced rum glaze.
½ cup (113 grams) unsalted butter, softened
⅔ cup (133 grams) granulated sugar
3 tablespoons (60 grams) hot pepper jelly
1 large egg (50 grams), room temperature
1 tablespoon (15 grams) spiced rum*
1½ cups (188 grams) cake flour
½ teaspoon (2.5 grams) baking powder
½ teaspoon (2.5 grams) baking soda
½ teaspoon (1.5 grams) kosher salt
¼ cup (60 grams) full-fat coconut milk
¼ cup (60 grams) whole buttermilk, room temperature
¾ cup (120 grams) diced peeled nectarines
½ cup (60 grams) packed sweetened shredded coconut
Rum Pepper Jelly Glaze (recipe follows)
1. Preheat oven to 350°F (180°C).
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in pepper jelly. Add
