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Caribbean Rum Cake FUSF
Caribbean Rum Cake FUSF

Before you jump to Caribbean Rum Cake FUSF recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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We hope you got insight from reading it, now let’s go back to caribbean rum cake fusf recipe. To make caribbean rum cake fusf you need 23 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Caribbean Rum Cake FUSF:
  1. You need 2 cups all purpose flour
  2. You need 1 1/2 cups sugar
  3. Take 1/2 cup unsalted butter, softened
  4. Take 1 package instant vanilla pudding mix
  5. Get 2 tsp baking powder
  6. Use 1 tsp salt
  7. You need 1/2 cup canola oil
  8. You need 1/2 cup milk
  9. Get 4 large eggs
  10. Prepare 1/2 cup white rum
  11. Use 2 tsp vanilla extract
  12. Take 1/2 tsp coconut extract
  13. Get 1/2 cup chopped pecans
  14. Use Rum soaking syrup
  15. You need 1/2 cup unsalted butter
  16. Take 1/4 cup water
  17. Take 1 cup sugar
  18. Provide 1/4 tsp salt
  19. Use 1/2 cup dark rum
  20. Provide 1/2 teaspoon coconut extract
  21. Prepare Garnish
  22. Get 1/4 cup pecans chopped fine
  23. Use 1/2 cup coconut flakes, lightly toasted
Steps to make Caribbean Rum Cake FUSF:
  1. Preheat oven to 325.
  2. Place all cake batter ingredients except the rum, extracts and nuts into bowl and beat on medium speed for 2 minutes. Add rum and extracts and beat for another minute.
  3. Spray a bundt pan heavily with cooking spray. Dust lightly with flour.
  4. Spread a little batter in pan and sprinkle on half the pecans. Fill the rest of the pan with batter and sprinkle the rest of the nuts on top. Lightly stir the nuts into the batter. Bake for 50-55 minutes.
  5. Leave cake in pan and make syrup. In saucepan combine the syrup ingredients except coconut extract. Bring to boil, then simmer and cook without stirring for about 8-10 minutes. Remove from heat and stir in extract.
  6. Poke multiple holes in cake with skewer (still in pan). Pour syrup in 1/4 cup increments over cake, allowing to soak in thoroughly. Reserve a small amount of syrup.
  7. Cover loosely with plastic wrap and let sit at room temperature overnight. When ready to serve invert onto a plate. If you have difficulty removing cake from pan, place in 350 oven for about 5 minutes.
  8. Drizzle a bit of syrup on top of cake. Sprinkle with coconut and finely chopped nuts and finish with rest of syrup.

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