How to Prepare Appetizing Caribbean Rum Cake FUSF

Caribbean Rum Cake FUSF. Caribbean Rum Cake FUSF Made in the memory of Donna Derderian, who loved St. John and the blue ocean. jimkmaus. Note that our butter-rum flavor is a professional-quality, extra-strong flavor; if you're using store-bought rum extract, you'll probably need to use more.

This easy Caribbean rum-soaked cake recipe starts with a yellow cake mix and instant pudding. You will make it in a Bundt pan so it will be able to soak up the delicious glaze made from Bacardi dark rum. While the rum added to the cake batter has the alcohol cooked off, leaving the rum flavor, the rum glaze retains most of the alcohol.. You can have Caribbean Rum Cake FUSF using 23 ingredients and 8 steps. Here is how you cook that.

Ingredients of Caribbean Rum Cake FUSF

1. You need of all purpose flour.
2. Prepare of sugar.
3. Prepare of unsalted butter, softened.
4. Prepare of instant vanilla pudding mix.
5. You need of baking powder.
6. You need of salt.
7. Prepare of canola oil.
8. You need of milk.
9. You need of large eggs.
10. It's of white rum.
11. It's of vanilla extract.
12. You need of coconut extract.
13. You need of chopped pecans.
14. Prepare of Rum soaking syrup.
15. You need of unsalted butter.
16. You need of water.
17. You need of sugar.
18. It's of salt.
19. You need of dark rum.
20. You need of coconut extract.
21. Prepare of Garnish.
22. It's of pecans chopped fine.
23. Prepare of coconut flakes, lightly toasted.

This cake is drunk with rum, literally, as the methodology involves feeding the cake with a rum glaze after it has been baked. If you've ever traveled to the Caribbean, chances are you've had the amazing rum cakes that the islands are famous for. Sadly, these cakes are not often found in northern latitudes but this recipe is the closest we've ever had to the "real" thing. Yes, there is a lot of rum in this cake, definitely not for.

Caribbean Rum Cake FUSF instructions

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..

Instead of a glaze grab a jar of caramel-butterscotch ice cream topping (room temp) and pours a bit on the top of the batter in the pan. Caribbean Cupcakes, we specialise in rum cakes, fruit cakes, wedding cakes, birthday cakes, anniversary cakes, graduation cakes, cupcakes and cakes to order. This made from scratch rum cake recipe really makes you feel like you are in the Caribbean. The aroma in the Test Kitchen while this baked, was heavenly. By slowly pouring the glaze and letting it really soak in, you taste the rum flavor in every bite of this moist cake.