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Spice Cake with Tipsy Vanilla-Rum Sauce

Spice Cake with Tipsy Vanilla-Rum Sauce
One portion of this dish contains approximately 4g of protein, 13g of fat, and a total of 304 calories. This recipe serves 18. It is a good option if you're following a vegetarian diet. A mixture of vanillan extract, ground cinnamon, coconut, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 18 minutes.

Instructions

1
Beat butter and sugars at medium speed with an electric mixer until creamy.
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ButterButter
Equipment you will use
Hand MixerHand Mixer
2
Add eggs, 1 at a time, stopping to scrape sides of bowl as needed. Stir in vanilla extract.
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Vanilla ExtractVanilla Extract
EggEgg
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BowlBowl
3
Combine flour and next 8 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour. Stir in coconut.
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ButtermilkButtermilk
CoconutCoconut
ButterButter
All Purpose FlourAll Purpose Flour
4
Pour half of batter into a greased and floured 10-inch Bundt pan. Spoon 1 1/2 cups Tropical Fruit
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Tropical FruitTropical Fruit
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Kugelhopf PanKugelhopf Pan
5
Mix over batter; top with remaining batter.
6
Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
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OvenOven
7
Poke holes in cake with a wooden skewer; pour half of Tipsy Vanilla-Rum Sauce over cake.
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VanillaVanilla
SauceSauce
RumRum
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SkewersSkewers
8
Let cool in pan 1 hour. Invert cake onto a serving plate, drizzle with remaining sauce, and sprinkle with remaining fruit mix.
Ingredients you will need
FruitFruit
SauceSauce
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Frying PanFrying Pan
DifficultyHard
Ready In18 m.
Servings18
Health Score1
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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