Island Plunder Rum Cake

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 1 cup pecans, chopped
• 15 1/4 ounces yellow cake mix
• 3 1/2 ounces instant vanilla pudding
• 1/3 cup canned peaches, drained
• 2 eggs
• 1 1/2 cups cold water
• 1/2 cup canola oil
• 1/2 cup rum
• 2 tablespoons crystallized ginger
• 2 tablespoons golden raisins
• 2 tablespoons coconut flakes
• 1/4 cup honey
• 1/4 lb butter
• 1/4 cup water
• 1/2 cup rum
• 1 lime, zest of

Recipe

• 1 preheat oven to 325°f.
• 2 spray bundt pan with cooking spray. sprinkle in chopped pecans. set aside.
• 3 using a blender, pulse peaches until liquid.
• 4 mix all cake ingredients together including peaches, except raisins. pour mixture into bundt pan. add golden raisins, distributing evenly.
• 5 bake for 1 hour. test with toothpick. if inserted toothpick comes out clean, your cake is done. cool for ½ hour.
• 6 invert on a cakeplate. remove from pan.
• 7 poke holes in cake using a fork.
• 8 pour glaze equally over the cake to distribute.
• 9 for glaze:.
• 10 melt butter in pan.
• 11 stir in water and rum.
• 12 add honey and boil 5 minutes, stirring constantly.
• 13 remove from heat.
• 14 add zest of one lime.
• 15 *you may use ground ginger in place of crystallized ginger in the cake mixture, but use ½ amount.