Caribbean Rum Cake
Made in the memory of Donna Derderian, who loved St. John and the blue ocean.
Caribbean Rum Cake
Made in the memory of Donna Derderian, who loved St. John and the blue ocean.
Cooking 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.
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