* Exported from MasterCook *
Tortuga Rum Cake (almost)
Recipe By : Posted to The Recipe Link by Kim of Washington state Serving Size : 12 Preparation Time
:0:55 Categories : A Must Try Assign Bundt Cakes Cakes Creative/Interesting/Unusual Heritage Recipe
Caribbean-Style
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
Tortuga Rum not available to public -- substitution is made Basic Scratch Mix: 2 cups cake flour 1
1/2 cups granulated sugar 4 teaspoons baking powder 1 teaspoon salt 1 stick butter -- cut in bits
3 tablespoons vegetable oil For The Cake:
1/2 cup finely chopped walnuts 1 batch Basic Cake Mix (as above) 1 3.5oz pkg vanilla pudding
mix -- Instant Type
2/2 cup milk 4 each eggs
3/2 cup Whaler's Vanille Rum -- Hawaiian-style rum
4/2 cup vegetable oil 1 teaspoon vanilla extract Rum Soaking Glaze: 1 stick butter --
not margarine
5/4 cup water 1 cup sugar
6/2 cup Whaler's Vanille Rum -- Hawaiian-style rum
Tortuga Rum isn't available to the public for sale. It is only made for use in the production of the
cakes in the Caribbean Islands. A substitution of Whaler's Vanille Rum is a close runner-up.
For the Basic Scratch Mix: Use an electric mixer on low speed to combine the ingredients in a large
mixing bowl until the mix is the consistency of fine gravel, and all of the particles are almost
equal in size. (Basic Cake Mix may be stored in a container in the refrigerator for 3 months. This
makes about 5 cups of mix and may be multiplied for other recipes as needed)
For the Cake: Preheat oven to 325 degrees. Spray a large (12 cup size) bundt pan with non-stick
cooking spray. Sprinkle the chopped nuts into the bottom.
Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil and vanilla in a large bowl and combine on
medium speed with an electric mixer for about 2 or 3 minutes. Scrape down the bowl halfway through.
Batter should be very smooth. Pour into prepared bundt pan and level out top.
Bake until fully golden and tester comes out clean and cake springs back -- about 55 minutes. Remove
from oven and place on cooling rack while making soaking glaze.
Rum Soaking Glaze: In a small saucepan combine butter, water and sugar. Bring to a boil carefully as
mixture boils over very easily. Reduce to a simmer and cook until sugar is dissolved and syrup is
combine well and a little thicker. Remove from heat and add the rum and mix to combine.
While cake is still cooling, pour hot syrup into and on top of cake. There is a lot of syrup and if
cake doesn't soak it up right away just wait a couple minutes and add the rest. It will take time to
soak it up.
Cool cake completely in bundt pan before turning out onto serving platter. This cake is delicate, so
once it is turned out, it cannot be moved around easily. Can be eaten when fully cool, but better
the next day.
Copied by Tom Shunick - A Westminster Receptarist
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