Description
This rum cake is inspired by island ingredients and adds coconut, peaches, lime, ginger and honey to a traditional rum cake. Crystalized ginger is sweetened ginger and is great in baked goods. It can be purchased in many specialty stores and in spice aisles of most supermarkets. You may use a dark rum, if preferred. *caution, if you are using a cake mix that already has pudding in it, omit the box of pudding in the recipe.
Ingredients
- Pecans
- Yellow Cake Mix
- Instant Vanilla Pudding
- Canned Peaches
- Eggs
- Cold Water
- Canola Oil
- Rum
- Crystallized Ginger
- Golden Raisins
- Coconut Flakes
- Honey
- Butter
- Water
- Lime, Zest Of
Instructions
- Preheat oven to 325f
- Spray bundt pan with cooking spray
- Sprinkle in chopped pecans
- Set aside
- Using a blender, pulse peaches until liquid
- Mix all cake ingredients together including peaches, except raisins
- Pour mixture into bundt pan
- Add golden raisins, distributing evenly
- Bake for 1 hour
- Test with toothpick
- If inserted toothpick comes out clean, your cake is done
- Cool for hour
- Invert on a cakeplate
- Remove from pan
- Poke holes in cake using a fork
- Pour glaze equally over the cake to distribute
- For glaze:
- Melt butter in pan
- Stir in water and rum
- Add honey and boil 5 minutes, stirring constantly
- Remove from heat
- Add zest of one lime
- You may use ground ginger in place of crystallized ginger in the cake mixture, but use amount