caribbean christmas cake
Okay, it's a no "rum" rum cake with great coconut flavor. This reminds me of visiting the rum factory in Grand Cayman and sampling all the delicious cakes. Yum! The cream of coconut is found in the ethnic aisle of your grocery store and makes all the difference. As for the rum extract, if you purchase a 1-ounce bottle, it is just enough for the cake and glaze. Don't start with anything less than a full bottle. Hope you enjoy!
Blue Ribbon Recipe
In this Bundt cake, you get all the tropical and rum flavors without the harsh flavor of the straight rum in the glaze. Basically, it's a rumless rum cake. The cake is very tender and is filled with coconut and rum flavor. A buttery coconut glaze seeps in from the top and the bottom permeating through the entire cake. We loved the slight crunch from the pecans. Adding shredded coconut is a beautiful decoration for this easy dessert.
Ingredients
- CAKE
- 1 box yellow cake mix
- 1 package instant vanilla pudding (small pkg)
- 4 large eggs
- 1/2 cup unsalted butter, softened
- 3/4 cup cream of coconut
- 1/2 cup buttermilk
- 2 tablespoons rum extract
- 2 teaspoons pure vanilla extract
- 2 teaspoons coconut extract
- 1 teaspoon butter flavoring
- 1/2 cup chopped pecans
- GLAZE
- 2 tablespoons butter
- 1 pinch salt (if butter is unsalted)
- 1/8 cup water
- 1/2 teaspoon rum extract
- 1/8 cup cream of coconut
- 1/2 cup sweetened shredded coconut
How To Make caribbean christmas cake
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Step 1Preheat oven to 325 degrees. Generously grease and flour a Bundt pan and set aside (nonstick baking spray can also be used). -
Step 2Mix together all ingredients (except the pecans and extracts) until blended. At medium speed, mix the batter at medium speed for about three minutes.
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Step 3Mix in extracts on medium speed.
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Step 4Add pecans to the bottom of the Bundt pan.
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Step 5Then add cake batter.
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Step 6Bake for an hour and ten minutes or until a toothpick inserted comes out clean. Cool in pan and prepare glaze during this time.
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Step 7To prepare glaze, add butter, salt, water and cream of coconut in a small saucepan. Bring to a boil, stirring constantly and continue to cook at medium heat for another minute.
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Step 8Remove from heat and add rum extract.
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Step 9Before inverting the cake, poke holes with a fork.
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Step 10Brush the glaze on the bottom of the cake. Give it a few minutes to sink in.
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Step 11Once the cake is turned onto a plate, poke holes in the top of the cake.
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Step 12Slowly pour glaze over warm cake, just a little at a time and giving each "coat" a little time to sink in. Keep glazing the cake and allow it to soak until you have used up all the mixture.
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Step 13Add coconut to the top of the cake. This cake is good at this point, but you really need to let it sit overnight to allow the flavors to blend and all the moisture to soak into the cake. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
