Caribbean Christmas Cake

1
Sherry Symmonds

By
@sherry9300

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!

Rating:

★★★★★ 2 votes

Comments:
Serves:
12
Prep:
30 Min
Cook:
1 Hr 10 Min

Ingredients

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  • CAKE

  • 1/2 c
    chopped pecans
  • 1 box
    yellow cake mix
  • 1 pkg
    instant vanilla pudding (small pkg)
  • 4 large
    eggs
  • 1/2 c
    unsalted butter, softened
  • 3/4 c
    cream of coconut
  • 1/2 c
    buttermilk
  • 2 Tbsp
    rum extract
  • 2 tsp
    pure vanilla extract
  • 2 tsp
    coconut extract
  • 1 tsp
    butter flavoring
  • GLAZE

  • 2 Tbsp
    butter
  • 1 pinch
    salt (if butter is unsalted)
  • 1/8 c
    water
  • 1/2 tsp
    rum extract
  • 1/8 c
    cream of coconut
  • 1/2 c
    sweetened shredded coconut

How to Make Caribbean Christmas Cake

Step-by-Step

  1. Preheat oven to 325 degrees. Generously grease and flour a bundt pan and set aside
  2. Mix together all ingredients until blended. At medium apeed, mix batter at medium speed for about three minutes.
  3. Add pecans to the bottom of the bundt pan, then add cake batter. Bake for an hour and ten minutes or until a toothpick inserted comes out clean. Cool in pan and prepare glaze during this time
  4. To 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. Remove from heat and add rum extract.
  5. Before inverting the cake poke holes with a fork and brush the glaze on the bottom of the cake. Give it a few minutes to sink in. Once cake is turned onto plate, poke hole on the top of the cake.
  6. Slowly 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. Add 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!

Printable Recipe Card

About Caribbean Christmas Cake

Course/Dish: Cakes
Other Tag: Quick & Easy




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