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Parve
Easy
12 Servings
Allergens 
1 Hour, 30 Minutes
Diets
This recipe went through many a metamorphosis from its original version to what it is now. The truth is, it’s always delicious, but the addition of rum, coconut and ginger make it just that little bit more interesting.
1/2 cup packed light brown sugar
2 tablespoons all-purpose flour, such as Glicks
1 and 1/2 teaspoons Gefen Cinnamon
1 teaspoon Pereg Ground Ginger
5 tablespoons oil
1/3 cup pecans, chopped
1/4 cup shredded sweetened coconut
3 large eggs
1 and 1/4 cups granulated sugar
3/4 cup oil
1/2 teaspoon vanilla
2 and 1/2 cups all-purpose flour, such as Glicks
1 and 1/2 tablespoons baking powder
1/2 teaspoon salt
3/4 cup orange juice
1 teaspoon Gefen Rum Extract
Preheat the oven to 350 degrees Fahrenheit. Grease a 10 or 12-cup bundt cake pan with baking spray.
Mix all of the pecan crunch ingredients together in a bowl; set aside.
Place all of the cake ingredients, in the order in which they are listed, in the bowl of an electric mixer fitted with the paddle attachment. Mix until combined.
Pour one third of the batter into the bottom of the prepared bundt pan. Cover with half of the pecan crunch. Repeat the layers once, ending with the batter.
Bake in the center of the preheated oven for 55 minutes or until a toothpick inserted in the center comes out clean. Remove to a rack to cool for five minutes.
Invert the cake onto a serving plate; remove the pan. Let cool completely.
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