CARIBBEAN CHRISTMAS CAKE

Caribbean Christmas Cake image

Provided by Sherry Symmonds

Categories Cakes

Time 1h40m

Number Of Ingredients 19

CAKE
1 box yellow cake mix
1 pkg instant vanilla pudding (small pkg)
4 large eggs
1/2 c unsalted butter, softened
3/4 c cream of coconut
1/2 c buttermilk
2 Tbsp rum extract
2 tsp pure vanilla extract
2 tsp coconut extract
1 tsp butter flavoring
1/2 c chopped pecans
GLAZE
2 Tbsp butter
1 pinch salt (if butter is unsalted)
1/8 c water
1/2 tsp rum extract
1/8 c cream of coconut
1/2 c sweetened shredded coconut

Steps:

1. Preheat oven to 325 degrees. Generously grease and flour a Bundt pan and set aside (nonstick baking spray can also be used).
2. Mix together all ingredients (except the pecans and extracts) until blended. At medium speed, mix the batter at medium speed for about three minutes.
3. Mix in extracts on medium speed.
4. Add pecans to the bottom of the Bundt pan.
5. Then add cake batter.
6. Bake for an hour and ten minutes or until a toothpick inserted comes out clean. Cool in pan and prepare glaze during this time.
7. To prepare glaze, add butter, salt, water and cream of coconut in a small saucepan. Bring to a boil, stirring constantly and continue to cook at medium heat for another minute.
8. Remove from heat and add rum extract.
9. Before inverting the cake, poke holes with a fork.
10. Brush the glaze on the bottom of the cake. Give it a few minutes to sink in.
11. Once the cake is turned onto a plate, poke holes in the top of the cake.
12. Slowly pour glaze over warm cake, just a little at a time and giving each "coat" a little time to sink in. Keep glazing the cake and allow it to soak until you have used up all the mixture.
13. Add coconut to the top of the cake. This cake is good at this point, but you really need to let it sit overnight to allow the flavors to blend and all the moisture to soak into the cake. Enjoy!