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Caribbean Rum Cake FUSF
Caribbean Rum Cake FUSF

Before you jump to Caribbean Rum Cake FUSF recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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There are a good deal of things that contribute to your getting healthy. An costly gym membership and very restrictive diets are not the only way to do it. Little things, when done every single day, can do a lot to enable you to get healthy and lose pounds. Make smart choices every day is a great start. A good amount of physical activity each day is also necessary. Remember: being healthy and balanced isn’t just about losing weight. You need to help to make your body as strong it can be.

We hope you got benefit from reading it, now let’s go back to caribbean rum cake fusf recipe. To cook caribbean rum cake fusf you need 23 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Caribbean Rum Cake FUSF:
  1. You need 2 cups all purpose flour
  2. Take 1 1/2 cups sugar
  3. Use 1/2 cup unsalted butter, softened
  4. You need 1 package instant vanilla pudding mix
  5. Use 2 tsp baking powder
  6. Get 1 tsp salt
  7. You need 1/2 cup canola oil
  8. Get 1/2 cup milk
  9. Provide 4 large eggs
  10. Prepare 1/2 cup white rum
  11. Use 2 tsp vanilla extract
  12. Provide 1/2 tsp coconut extract
  13. Get 1/2 cup chopped pecans
  14. You need Rum soaking syrup
  15. You need 1/2 cup unsalted butter
  16. You need 1/4 cup water
  17. Take 1 cup sugar
  18. Get 1/4 tsp salt
  19. Use 1/2 cup dark rum
  20. Provide 1/2 teaspoon coconut extract
  21. Get Garnish
  22. Use 1/4 cup pecans chopped fine
  23. Get 1/2 cup coconut flakes, lightly toasted
Steps to make Caribbean Rum Cake FUSF:
  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.

Even today, most of the world's rum is produced in the Caribbean and Latin America. On Nassau's Paradise Island, tourists love visiting John Watling's Distillery to see how this spirit is made, getting the. This is a super easy recipe and perfect with a cup of tea to celebrate the holidays! What can I say about this cake other than it is ABSOLUTELY DELICIOUS! Last Christmas I went to stay with a very good friend, Wilma.

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