Caribbean Rum Cake
Why I Love This Recipe
Rum cake has a special place in our hearts as it was served as our wedding cake. I wanted to order a Tortuga Rum Cake for our anniversary and then realized that a small one would cost me around $50 (that included shipping) I searched the internet far and wide and could not find the exact recipe for Tortuga Rum Cake. However, I did find a recipe named: Almost Tortuga Rum Cake. Although it didn't taste exactly like Tortuga's version, it was darn close and absolutely delicious to the point that I will make it again many times over.
Ingredients You'll Need
Basic Cake Mix
2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into small pieces
3 tablespoons vegetable oil
For the Cake
1/2 cup finely chopped walnuts
1 (3.5 oz) package vanilla instant pudding mix
1/2 cup milk
4 eggs
1/2 cup Whaler Vanille Rum (Hawaiian-style rum)
1/2 cup vegetable oil
1 teaspoon vanilla extract
Rum Soaking Glaze
1/2 cup butter (do not substitute)
1/4 cup water
1/2 cup Whaler Vanille Rum
1 cup granulated sugar
Directions
1. Basic cake mix; In a large mixing bowl, combine basic cake mix ingredients.
2. On low speed combine ingredients until the mixture is the consistency of fine gravel, and all the particles are the same size.
3. This mix may be contained and stored for up to 3 months in the fridge.
For the Cake:
4. Preheat the oven to 325 degrees
5. Spray a large Bundt pan (12 cup) with nonstick cooking spray.
6. Sprinkle the chopped walnuts on the bottom.
7. Place the basic cake mix, pudding mix, milk, eggs, rum, oil and vanilla extract in a large bowl and combine on medium speed with mixer for 2-3 minutes. Scrape down the bowl halfway through. Batter should be smooth.
8. Pour into bundt pan
9. Bake for about 55 minutes (I baked for 60 and recommend you do as well because the glaze makes the cake very moist)
10. Remove from the oven and place on a cooling rack while making the soaking glaze.
Rum soaking glaze:
11. Combine the butter, water and sugar in a small saucepan.
12. Bring to a boil carefully as mixture boils over easily.
13. Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
14. Remove from the heat and add the rum, mix to combine.
15. While cake is still cooling, pour some of the hot syrup over the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all the syrup is added.
16. Allow cake to cook completely in a pan before turning out onto a serving platter. This cake is delicate, so once it is turned out, it can not be moved around easily. Can be eaten when fully cool and is even better the next day!
