Recipes from Cajun Country :: Cajun Desserts
Fine dry bread crumbs, as needed
Glaze
1/3 c. sweet butter
1/4 c. firmly packed brown sugar
2 Tbsp. light corn syrup
1 tsp. vanilla extract
1/2 tsp. almond extract
1/4 c. ground coconut
1/8 c. ground almonds
1/8 c. ground cashews
Cake
3 c. flour
1 tsp. baking powder
1 1/4 (one and one-fourth) c. sweet butter
1 1/4 (one and one-fourth) c. sugar
5 eggs
1 tsp. vanilla extract
1/8 tsp. almond extract
1/2 c. whole milk
Preheat oven to 350 degrees fahrenheit. Spray a 9- or 10-in. tube or Bundt pan generously with cooking spray and dust with breadcrumbs. Shake out excess crumbs and set aside.
Glaze: Melt butter in small saucepan. Add sugar and corn syrup. Heat and stir until mixture boils. Remove from heat. Stir in coconut, cashews, almonds and almond and vanilla extracts. Spread in bottom of prepared pan. Set aside.
Cake: Sift flour and baking powder together into med. bowl; set aside.
In mixer bowl, beat butter and sugar together until light. Add eggs, one at a time, beating well and scraping bowl after each addition. Beat in vanilla and almond extracts. Add dry ingredients alternately with milk. Mix well.
Spread in an even way over topping in prepared pan. Bake for 50 to 55 mins. or until a wooden pick inserted in center comes out clean.
Remove from oven and cool in the pan about 10 mins. Invert onto wire rack; remove pan and cool completely.
