Spice Cake with Tipsy Vanilla-Rum Sauce

Prep Time: 18 Minutes

Cook Time: 0 Minutes

Ready In: 18 Minutes

Servings: 1

Ingredients:

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

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 nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon freshly ground black pepper

1 cup buttermilk

1 cup sweetened flaked coconut

tropical fruit mix

tipsy vanilla-rum sauce

Directions:

1. Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, stopping to scrape sides of bowl as needed. Stir in vanilla extract.
2. Combine flour and next 8 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour. Stir in coconut.
3. Pour half of batter into a greased and floured 10-inch Bundt pan. Spoon 1 1/2 cups Tropical Fruit Mix over batter; top with remaining batter. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
4. Poke holes in cake with a wooden skewer; pour half of Tipsy Vanilla-Rum Sauce over cake. Let cool in pan 1 hour. Invert cake onto a serving plate, drizzle with remaining sauce, and sprinkle with remaining fruit mix.

By RecipeOfHealth.com