Ingredients
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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
Glaze
1/4 cup honey
1/4 lb butter
1/4 cup water
1/2 cup rum
1 lime, zest of
Preparation
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Preheat oven to 325\u00b0F.
Spray bundt pan with cooking spray. Sprinkle in chopped pecans. Set aside.
Using a blender, pulse peaches until liquid.
Mix all cake ingredients together including peaches, except raisins. Pour mixture into bundt pan. Add golden raisins, distributing evenly.
Bake for 1 hour. Test with toothpick. If inserted toothpick comes out clean, your cake is done. Cool for 1/2 hour.
Invert on a cakeplate. Remove from pan.
Poke holes in cake using a fork.
Pour glaze equally over the cake to distribute.
For glaze:
Melt butter in pan.
Stir in water and rum.
Add honey and boil 5 minutes, stirring constantly.
Remove from heat.
Add zest of one lime.
*You may use ground ginger in place of crystallized ginger in the cake mixture, but use 1/2 amount.
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