Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, caribbean rum cake fusf. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Caribbean Rum Cake FUSF is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Caribbean Rum Cake FUSF is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have caribbean rum cake fusf using 23 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Caribbean Rum Cake FUSF:

1. Prepare 2 cups all purpose flour
2. Make ready 1 1/2 cups sugar
3. Get 1/2 cup unsalted butter, softened
4. Make ready 1 package instant vanilla pudding mix
5. Prepare 2 tsp baking powder
6. Prepare 1 tsp salt
7. Get 1/2 cup canola oil
8. Make ready 1/2 cup milk
9. Take 4 large eggs
10. Take 1/2 cup white rum
11. Prepare 2 tsp vanilla extract
12. Make ready 1/2 tsp coconut extract
13. Get 1/2 cup chopped pecans
14. Make ready Rum soaking syrup
15. Get 1/2 cup unsalted butter
16. Make ready 1/4 cup water
17. Make ready 1 cup sugar
18. Get 1/4 tsp salt
19. Take 1/2 cup dark rum
20. Make ready 1/2 teaspoon coconut extract
21. Take Garnish
22. Take 1/4 cup pecans chopped fine
23. Make ready 1/2 cup coconut flakes, lightly toasted

But the incredibly moist texture and rich flavor are deeply satisfying. Ainsley's delicious and decadent Butter Rum Cake recipe is the ultimate boozy dessert. Inspired by the flavours of the Caribbean, this indulgent bundt cake is perfect for a dinner party or weekend feast. The cake will be crumbly when freshly baked, so wrap and mature for at least a week before eating.

Steps to make Caribbean Rum Cake FUSF:

1. Preheat oven to 325.
2. Place all cake batter ingredients except the rum, extracts and nuts into bowl and beat on medium speed for 2 minutes. Add rum and extracts and beat for another minute.
3. Spray a bundt pan heavily with cooking spray. Dust lightly with flour.
4. Spread a little batter in pan and sprinkle on half the pecans. Fill the rest of the pan with batter and sprinkle the rest of the nuts on top. Lightly stir the nuts into the batter. Bake for 50-55 minutes.
5. Leave cake in pan and make syrup. In saucepan combine the syrup ingredients except coconut extract. Bring to boil, then simmer and cook without stirring for about 8-10 minutes. Remove from heat and stir in extract.
6. Poke multiple holes in cake with skewer (still in pan). Pour syrup in 1/4 cup increments over cake, allowing to soak in thoroughly. Reserve a small amount of syrup.
7. Cover loosely with plastic wrap and let sit at room temperature overnight. When ready to serve invert onto a plate. If you have difficulty removing cake from pan, place in 350 oven for about 5 minutes.
8. Drizzle a bit of syrup on top of cake. Sprinkle with coconut and finely chopped nuts and finish with rest of syrup.

To store, wrap the cake in baking paper and place in a cake tin (not an airtight container). If you've ever traveled to the Caribbean, you've probably come across a slice of rum cake during your trip. Rum cake is traditionally a holiday season dessert, inspired by the dried fruit holiday puddings of Britain, made with dried fruit soaked in rum and a sweet buttery caramel. The cake has evolved over time, becoming more of a sponge cake soaked in rum than a. The traditional Caribbean rum cake has been a favourite to mark many a special celebration such as Weddings, Christenings, Birthdays, Graduations etc.

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