Spice Cake with Rum Sauce

1 cup butter, softened

3/4 cup brown sugar, firmly packed

3/4 cup sugar

4 large eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon freshly ground black pepper

1 cup buttermilk

1 cup sweetened flaked coconut

1/4 cup dried papaya, chopped

1/4 cup dried pineapple, chopped

1/4 cup dried cranberries, chopped

1/4 cup roasted, salted macadamia nuts, chopped

Beat butter and sugars at medium speed until creamy. Add eggs, 1 at a time, scraping sides of bowl as needed. Stir in vanilla extract.

Combine flour and next 8 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour. Stir in coconut.

Pour half of batter into a greased and floured 10-inch Bundt pan. Combine fruit and nuts. Spoon 3/4 of fruit/nut mixture over batter; top with remaining batter.

Bake at 350° F for 40 – 45 minutes or until a wooden toothpick inserted in center comes out clean.

While baking make the Rum Sauce:

1/2 cup brown sugar, firmly packed

1/2 cup butter

1/2 cup Captain Morgan Spiced Rum

Combine sugar and butter in a saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Remove from heat and stir in rum.

Remove cake from oven. Poke holes in cake with a skewer. Pour half of rum sauce over cake. Let cool in pan 1 hour.

Invert cake onto a serving plate, drizzle with remaining sauce, and sprinkle with remaining fruit/nut mixture.