Spice Cake with Tipsy Vanilla-Rum Sauce


I love how deeply flavorful rum adds a Caribbean kick to sauces and sweets…which is exactly what is going on in this cake.

Who doesn’t love a good spice cake? Adding in a tropical fruit mix and a yummy sauce takes it to another level.  This cake is moist and an absolute winner on taste. 

Perfect for a casual summer gathering, everyone will ask for a second piece.  I promise!

Combine flour, cinnamon, baking powder, baking soda, allspice, ginger, nutmeg, cloves and pepper in a large bowl. Set aside.

Beat butter and sugars at medium speed with an electric mixer until creamy.  Add vanilla extract and eggs, 1 at a time, stopping to scrape sides of bowl as needed. 

Add flour mixture to butter alternately with buttermilk, beginning and ending with flour.  Stir in coconut.

Pour half of batter into greased and floured 10″ Bundt pan.  Spoon 1-1/2 cups Tropical Fruit Mix (see recipe below) over batter; top with remaining batter.  Bake at 350o F for 40-45 minutes or until a toothpick comes out clean.

Poke holes in cake with a wooden skewer; pour half of Tipsy Vanilla-Rum Sauce (recipe below) over cake.  Let cool in pan 1 hour. 

Invert cake onto a serving plate, drizzle with remaining sauce and sprinkle with remaining fruit mix.

Enjoy it!

Spice Cake
From Coastal Living

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 cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground pepper
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
1 cup buttermilk
1 cup sweetened flaked coconut

Combine flour, cinnamon, baking powder, baking soda, allspice, ginger, nutmeg, cloves and pepper in a large bowl. Set aside.

Beat butter and sugars at medium speed with an electric mixer until creamy.  Add vanilla extract and eggs, 1 at a time, stopping to scrape sides of bowl as needed. 

Add flour mixture to butter alternately with buttermilk, beginning and ending with flour.  Stir in coconut.

Pour half of batter into greased and floured 10″ Bundt pan.  Spoon 1-1/2 cups Tropical Fruit Mix (see recipe below) over batter; top with remaining batter.  Bake at 350o F for 40-45 minutes or until a toothpick comes out clean.

Poke holes in cake with a wooden skewer; pour half of Tipsy Vanilla-Rum Sauce (recipe below) over cake.  Let cool in pan 1 hour. 

Invert cake onto a serving plate, drizzle with remaining sauce and sprinkle with remaining fruit mix.

Tropical Fruit Mix
1/2 cup dried papaya
1/2 cup dried pineapple
1/2 cup dried cranberries
1/2 cup roasted, salted macadamia nuts

Combine ingredients in a food processor; process until chopped. Makes 2 cups.

Tipsy Vanilla-Rum Sauce

1/2 cup firmly packed light or dark brown sugar
1/2 cup butter
1/2 cup whipping cream
1/2 cup vanilla-flavored rum

Combine first three ingredients in a saucepan.  Cook over medium heat, stirring constantly, until sugar dissolves.  Remove from heat and stir in rum.  Makes 2 cups.

Post a Comment

10 Comments

  1. This is such a pretty cake and I think you would feel so beautiful and special eating it and best of all it looks like it taste’s delicious. Thank you for sharing.

    Reply
  2. This cake takes me away Cathy!!!

    Reply
  3. Diane 3

    oh e gee you are killing me at breakfast time for rum sake! Geez.. that really looks good!!

    Di

    Reply
  4. I make an apple sauce spice cake, but I think Vanilla Rum could be more fun and interesting. Thanks :)

    Reply
  5. The tipsy vanilla-rum sauce got me here, but I almost passed this over because I’m not usually a fan of what I thought was candied fruit. Thank goodness I looked a little deeper to find the fruit is dried, not preserved. Might give this one a shot. Sounds divine! Thanks for sharing

    Reply
  6. I wonder what the ladies at church would think of this at one of their gatherings. :)

    Reply
  7. Mmm I love how you make a good cake even better by making it all tipsy like =) It looks so moist

    Reply
  8. Love the looks of this, and especially love the name! Anything with ‘tipsy’ in the name has got to be fun!

    Reply
  9. Karen Ashford 9

    This cake looks and sounds awesome. What could I use instead of the 1/2 cup rum – I have a tea totaler in my family.

    Reply
  10. JenX 10

    I soaked the tropical fruit mix in some Malibu (coconut flavored) spiced rum overnight. Baked the cake following the directions, but instead of putting the fruit in a middle layer, I mixed it all in (drained) fruit into the batter. Poured into individual gift sized loaves. This recipe was a total hit! Saving it to use again next year!

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

 Notify me of followup comments via e-mail.

You can click here to Subscribe without commenting