I loved this cake, very easy to make. Made in a bundt cake pan and baked for 40 minutes, perfect! I did not add any rum to the cake as I had children eating also. Made this for Father's Day and only put 2 cap full's of rum into the icing and left it off for those that wanted it. Made some other changes also. Used only 1 stick of butter and 2 pre packages cups of natural applesauce. Used "can't believe its not butter" in the icing and cut the white sugar down to a little less than 3/4 cups. Delicious!
Spice Cake with Tipsy Vanilla-Rum Sauce
Photo: Jennifer Davick
Yield: Makes 1 (10-inch) cake
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Bake: 40 Minutes
Cool: 1 Hour
- 1 cup butter, softened
- 3/4 cup firmly packed light or dark brown sugar
- 3/4 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly ground black pepper
- 1 cup buttermilk
- 1 cup sweetened flaked coconut
- Tropical Fruit Mix
- Tipsy Vanilla-Rum Sauce
- 1. Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, stopping to scrape sides of bowl as needed. Stir in vanilla extract.
- 2. Combine flour and next 8 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour. Stir in coconut.
- 3. Pour half of batter into a greased and floured 10-inch Bundt pan. Spoon 1 1/2 cups Tropical Fruit Mix over batter; top with remaining batter. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
- 4. Poke holes in cake with a wooden skewer; pour half of Tipsy Vanilla-Rum Sauce over cake. Let cool in pan 1 hour. Invert cake onto a serving plate, drizzle with remaining sauce, and sprinkle with remaining fruit mix.
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