Pirates Golden Treasure Cake
Truly a dessert fit for the Captain and his crew. Created for the Raiders of the Lost Pantry Contest.
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- (18 1/4 ounce) package yellow cake mix
- (3 1/2 ounce) package vanilla instant pudding mix
- teaspoon ground allspice
- teaspoons ground cinnamon
- teaspoon ground cloves
- teaspoon fresh ginger, minced
- teaspoon ground nutmeg
- teaspoon ground mace
- teaspoon salt
- large eggs
- sour cream
- cup evaporated milk
- cup vegetable oil
- cup golden raisin (chopped)
- vanilla ice cream (optional)
- (796 ml) canned peach slices, drained (reserve 3 tbsps for sauce)
- cup butter
- cup brown sugar
- tablespoons peach juice (reserved, see above)
- tablespoon vanilla extract
- cup dark rum
GOLDEN PEACHES IN RUM SAUCE
1Spice Cake: Preheat the oven to 350 degrees F (175 degrees C).
2Generously grease and flour a bundt cake pan.
3In a large bowl, mix together the cake mix, pudding mix, spices and salt, mix well.
4Now add the eggs, sour cream, evaporated milk, vegetable oil and beat for 2 minutes, make sure it is well blended, then mix in the raisins and spread evenly into the prepared pan.
5Bake for 38 to 43 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Make sure to check cake at the 35 minute mark to see if it is necessary to continue baking.
6Let the cake cool in the pan on a wire rack for 10 minutes and then invert the baked cake onto the rack and allow too cool completely.
7Golden Peaches in Rum Sauce: While the cake is baking start the sauce, put a saute pan on medium heat and melt the butter.
8Now, add reserved peach juice, sugar, cinnamon and vanilla, stir until dissolved.
9When dissolved add the peaches and rum and cook until sauce is thickened, about 6 -10 minutes.
10Remove from heat and cool slightly.
11May be served warm or at room temperature.
12When ready to serve, slice the cake, add a scope of vanilla ice cream if using and cover with the golden peaches in rum sauce.