Rum Cake, Almost Tortuga

Almost Tortuga Rum Cake

This is the “Next best to the original Tortuga Rum Cake” from the Caribbean.  Some say you can special order Tortuga rum from your local liquor store, for no extra cost.  If that doesn’t work, then try out the rums listed below.  Coconut rum is also excellent!  See the hyperlink at the bottom for where I found this on the internet when doing my research for “the best” rum cake to make for family and friends this Christmas season.  I gotta tell you, it was EXCELLENT cake, if you like rum cake!  We made 8 of them so far, and I think we’ll make 2 more tomorrow!

Total Time: 1 hrs 40 mins
Prep Time: 45 mins
Cook Time: 55 mins
Servings: 12

Ingredients:

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 bits
3 tablespoons vegetable oil

For the Cake

1/2 cup finely chopped walnuts (or pecans or macadamias)
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup milk
4 eggs (better if at room temperature)
1/2 cup Cruzan vanilla rum (Hawaiian-style rum)
1/2 cup vegetable oil
1 teaspoon vanilla extract

vanilla beans (optional. soak and scrape)

shredded coconut flakes (optional)

Rum soaking Glaze

1/2 cup butter (do not substitute)
1/4 cup water
1 cup granulated sugar
1/2 cup Cruzan vanilla rum (Hawaiian-style rum), or similar rum

Directions:

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 BAKING cooking spray. (If you just use non-stick spray, it will likely stick in parts.  Or, you can oil and flour the pan.)

·         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. (some like to cook rum in)

·         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 completely in 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 even better the next day, or for many days or weeks afterwards!


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NOTE ON THE BUNDT PAN:
I have baked since I was a pre-teen, and used a lot of different types of pans and recipes since then.
For this recipe, and any other type of bundt pan, I highly recommend the Pampered Chef stoneware bundt pan.  You can find it under pamperedchef.com as this item #1440 Stoneware Fluted Pan
I use baking pam to spray on the bundt pan, and none of my cakes have stuck at all.  They cook evenly, and come out perfectly each time!  
 

http://www.food.com/recipe/almost-tortuga-rum-cake-108524