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Caliente Rum Cake




Source of Recipe


Internet


List of Ingredients




box (18.5 ounces) yellow cake mix
1 box (3.5 ounces) vanilla pudding
1 cup chopped pecan nuts
4 eggs
1/4 cup cold water
1/2 cup peanut oil
1 cup Captain Morgan Spiced Rum
1 cup golden California raisins
2 1/2 tablespoons Tabasco brand Pepper Sauce

Garnish:
Coconut flakes
Raspberries (fresh, if possible)
Blackberries (fresh, if possible)
Fresh whole pineapple



Recipe



Presoak raisins in rum and 1 1/2 tablespoons of Tabasco pepper sauce for approximately 2 hours.

Preheat oven to 350°F.

Grease 10-inch Bundt cake pan.

Sprinkle chopped nuts evenly over bottom of pan.

In a large bowl, mix (on medium speed) all cake ingredients, except the raisins, until soft and smooth.

Stir in raisins.

Pour cake batter evenly into pan.

Bake at 350°F for about 1 hour or until golden brown.

Remove from oven and poke holes throughout cake using a wooden skewer. Let cool on rack for about 30 minutes.

Place cake on cake dish. Pour rum glaze evenly over the cake and allow it to soak into the cake.

Drizzle the icing over the raised area of the cake. Garnish the cake with coconut flakes and raspberries. Insert a pineapple top into the center hole of the cake.

Rum Glaze: In saucepan, melt together 4-ounce stick of butter, 1/4 cup water, 1 cup light brown sugar and 1 tablespoon Tabasco pepper sauce. Bring to a slight boil and stir constantly. Remove from heat and add 3/4 cup Captain Morgan Spiced Rum.

Icing : In a mixing bowl, whip 1/2 pint of heavy whipping cream and 1/2 cup of sugar until smooth.