ALMOST TORTUGA RUM CAKE
Next best to the original! On our visit to the Caribbean, we brought home the best Rum Cake I've ever had.... in fact it's the very best of all cakes I've ever had!!! I then thought I'd send for some to be shipped to us and found the price to be $35 for the med. size ( I paid $18 on the Island) So my search for the recipe began! You can not purchase Tortuga Rum ANYWHERE except in the Caribbean - Whaler's Vanille Rum should be a close match. This next best copy-cat comes from Newsgroup Rec.food.recipes.
Provided by Heart N Soul
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
- On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
- This mix may be contained and stored for up to 3 months in the refrigerator.
- For the Cake:.
- Preheat oven to 325 degrees.
- Spray a large Bundt pan (12 cup) with nonstick cooking spray.
- Sprinkle the chopped walnuts on the bottom.
- Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through.
- Batter should be very smooth.
- Pour into Bundt pan.
- Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
- Remove from oven and place on a cooling rack while making the soaking glaze.
- Rum Soaking Glaze:.
- Combine butter, water and sugar in a small saucepan.
- Bring to a boil carefully as mixture boils over very easily.
- Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
- Remove from the heat and add the rum, mix to combine.
- While cake is still cooling, pour some of the hot syrup on top of 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 of the syrup is added.
- Allow cake to cool completerly in pan before turning out onto 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, but even better the next day!
CARIBBEAN COCONUT RUM CAKE
My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better-overnight is best. -Jenn Hall, Collingswood, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.
Nutrition Facts : Calories 461 calories, Fat 18g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 823mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
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