Spice Cake with Tipsy Vanilla-Rum Sauce

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.3 teaspoon pepper black freshly ground
• 1 cup butter softened
• 1 cup buttermilk 
• 4 large eggs 
• 2.5 cups flour all-purpose
• 18 servings fruit jell-o® mix 
• 0.3 teaspoon ground allspice 
• 1.5 teaspoons ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.3 teaspoon ground ginger 
• 0.3 teaspoon nutmeg 
• 0.8 cup t brown sugar dark light packed
• 18 servings rum 
• 0.8 cup sugar 
• 1 cup coconut sweetened flaked
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• hand mixer
• skewers
• kugelhopf pan

Directions

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