island plunder rum cake

Name: Island Plunder Rum Cake
Ingredients: - 1 cup pecans, chopped; - 15 1/4 ounce box yellow cake mix; - 3 1/2 ounce box instant vanilla pudding; - 1/3 cup canned peaches, drained; - 2 eggs; - 1 1/2 cups cold water; - 1/2 cup canola oil; - 1/2 cup rum; - 2 tablespoons crystallized ginger *you may use ground ginger in place of crystallized ginger in the cake mixture, but use ½ amount.; - 2 tablespoons golden raisins; - 2 tablespoons coconut flakes; ## GLAZE; - 1/4 cup honey; - 1/4 lb butter; - 1/4 cup water; - 1/2 cup rum; - 1 lime, zest of

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86 Pinches 1 Photo

Doris Fisher

Marion, NC

Updated on Jul 17, 2013

A friend's recipe.

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Ingredients

- 1 cup pecans, chopped
- 15 1/4 ounce box yellow cake mix
- 3 1/2 ounce box instant vanilla pudding
- 1/3 cup canned peaches, drained
- 2 eggs
- 1 1/2 cups cold water
- 1/2 cup canola oil
- 1/2 cup rum
- 2 tablespoons crystallized ginger *you may use ground ginger in place of crystallized ginger in the cake mixture, but use ½ amount.
- 2 tablespoons golden raisins
- 2 tablespoons coconut flakes
GLAZE
- 1/4 cup honey
- 1/4 lb butter
- 1/4 cup water
- 1/2 cup rum
- 1 lime, zest of

How To Make island plunder rum cake

Step 1

Preheat oven to 325 degrees F. Spray bundt pan with cooking spray. Sprinkle in chopped pecans. Set aside.

Step 2

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.
Step 3

Bake for 1 hour. Test with toothpick. If inserted toothpick comes out clean, your cake is done. Cool for ½ hour.
Step 4

Invert on a cake plate. Remove from pan. Poke holes in cake using a fork. Pour glaze equally over the cake to distribute.
Step 5

For glaze: Melt butter in pan. Stir in water and sugar. Stir in rum. Add honey and boil 5 minutes, stirring constantly. Remove from heat. Add zest of one lime.
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