UCRowerG Rum Cake

I've adapted this recipe from a Tropical Pineapple Rum Cake Recipe that I found on the Virtual Cities Internet Cookbook. I wasn't sure I was in the mood for the pineapple and coconut in the original recipe, so we tossed those out. So I made a few small adjustments to the original recipe. Compare the two and see which you like best. Yes, rum is listed twice in the ingredients. (mmmm.... rum!)

Cake Ingredients
1/4 c sliced almonds
2-1/2 c sugar
1-1/4 c butter
5 large eggs
1 tsp vanilla
3 c flour
1 tsp baking powder
1/3 c milk
1/2 c rum
1/3 c rum, reserved

Compote Ingredients
4 medium mangoes, diced
1/3 c gold and orange-flavored rums
1/8 tsp ginger
1/8 tsp nutmeg
1/2 tsp cinnamon

Preheat oven to 350 degrees. Grease and lightly flour a bundt pan. Optional: place sliced almonds in the bottom of the pan. Beat together the sugar, butter, eggs, and vanilla until well blended. Continue beating on high speed for 5 minutes.

In a separate bowl, combine the flour and baking powder. In another bowl, stir together the milk and 1/2 cup of rum. Alternately add the liquids and flour mixture to the batter. Mix just until all ingredients are combined and batter is uniform. Let batter sit for about 5 minutes, then pour into prepared bundt pan. Bake at 350 for about 50-60 minutes or until toothpick comes out fairly clean.

While cake is baking, placed sliced mangoes in a medium bowl. Mix the spices and the rum, then add to the mangoes. Cover refrigerate until ready to use.

When ready, remove the cake from the oven and cool for about 10 minutes. Pour the remaining 1/3 cup of rum over cake and cover to prevent evaporation. Cool in pan an additional 10 minutes, then invert cake onto a wire rack or serving plate and cool completely.