Caribbean Smugglers Haitian Bungle Rum Cake Recipes

CARIBBEAN RUM CAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 325°F. Spritz a 10 to 12 cup bundt pan with cooking spray. Sprinkle on the pecan flour and turn the pan to coat evenly. Set aside. Place all of the cake ingredients except the rum, vanilla and butter rum flavoring in the bowl of your stand mixer and blend on medium speed for 2 minutes. Be sure to scrape down the bowl after one minute. Add the rum, vanilla and flavor if using to the batter and blend for another minute. Pour the batter into the prepared bundt pan and spread level with a spatula. Bake the cake for 50 to 55 minutes. You may smell the nut flour toasting at first, especially those not covered in cake batter. When done, the cake will test clean on a cake tester. Bundt cakes are difficult to test properly with a short toothpick. Instead try a piece of dry uncooked spaghetti or linguine. Leave the cake in the pan to cool slightly while you make the soaking syrup. In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla. Pour about 1/4 of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used. Cover the pan loosely with plastic wrap and allow the cake to sit out overnight to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert on to your serving plate. Serve with hot coffee or tea. The cake is very moist, fragrant and potent. Yield: one large or two small bundt cakes. Cake freezes very well. NOTE: For a different taste, use coconut rum.

ALMOST TORTUGA RUM CAKE

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 SMUGGLER'S HAITIAN BUNGLE RUM CAKE

Steps:

• Heat overn to 325.
• Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugars, beating 5 to 7 minutes.
• Add eggs, one at a time, beating just until yellow disappears.
• Combine milk, rum and vanilla extract.
• Combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
• Beat at low speed just until blended after each addition.
• Fold in pecans. Next, pour batter into a greased and floured 13 cup Bundt pan and bake for one hour and 20 minutes or until a wooden pick inserted in center of cake comes out clean.
• Cool in pan on a wire rack 10 to 15 minutes; remove cake from pan and let cool completely on wire rack. May drizzle with over lightly with a confectioner's sugar icing, if desired.