Rating: 1 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Both the cake and fruit mixture chill overnight so the cake can absorb the rum and the sugar can soften and sweeten the fruit. A thin layer of custard tops the moist cake.

Recipe by Cooking Light September 2003


Credit: Photography: Becky-Stayner; Styling: Jan Gautro

Recipe Summary

12 servings (serving size: 1 cake slice and about 1/4 cup fruit mixture)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • To prepare cake, coat a 9-inch round cake pan with cooking spray. Line bottom of pan with wax paper; coat wax paper with cooking spray. Set pan aside.

  • Lightly spoon flour into a dry measuring cup; level with a knife. Place 1/4 teaspoon vanilla, salt, and eggs in a large bowl; beat with a mixer at high speed 2 minutes. Gradually add 1/2 cup sugar, beating until thick and pale (about 3 minutes). Sift flour over egg mixture, 1/4 cup at a time; fold in. Scrape batter into prepared pan. Bake at 375° for 20 minutes or until the cake springs back when touched lightly in center. Cool cake in pan on wire rack.

  • Combine the rum, condensed milk, and evaporated milk in a small saucepan over medium-high heat. Bring to a boil, stirring constantly. Remove from heat; cool to room temperature. Pierce top of entire cake with a skewer. Pour rum mixture evenly over top of cake in two batches, beginning at outer edge and working inward. Cool to room temperature. Cover and refrigerate overnight. Run a knife or spatula around outside edge of cake. Place a serving plate upside down on top of cake; invert onto plate.

  • To prepare fruit, combine the pineapple, kiwifruit, mango, and 1 tablespoon sugar. Cover and refrigerate overnight.

  • To prepare custard, place egg substitute in a bowl, and set aside. Combine 2 tablespoons sugar and cornstarch in a small saucepan. Gradually add 1/2 cup fat-free milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat; gradually stir one-fourth of hot-milk mixture into egg substitute. Add to the remaining hot-milk mixture, stirring constantly. Cook over medium heat 1 minute or until thick. Remove from heat. Spoon custard into a bowl, and place bowl in a large ice-filled bowl for 10 minutes or until custard comes to room temperature, stirring occasionally. Remove bowl from ice. Stir in 1/4 teaspoon vanilla; spread custard over cake. Serve with fruit mixture.

Nutrition Facts

255 calories; calories from fat 8%; fat 2.2g; saturated fat 0.6g; mono fat 0.7g; poly fat 0.4g; protein 8.2g; carbohydrates 48.2g; fiber 1.2g; cholesterol 74mg; iron 1mg; sodium 98mg; calcium 158mg.