Photo: Jennifer Davick Photo by: Photo: Jennifer Davick

Spice Cake with Tipsy Vanilla-Rum Sauce

Coastal Living FEBRUARY 2011

  • Yield: Makes 1 (10-inch) cake
  • Prep time: 18 Minutes
  • 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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Spice Cake with Tipsy Vanilla-Rum Sauce Recipe