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!
TORTUGA CAYMAN ISLAND RUM CAKE
The Tortuga Rum Cake story officially began in 1987. That's when Carlene Hamaty started baking rum cakes at home, using a family recipe that had been handed down through generations. She of course used Tortuga Rum as the main ingredient. This recipe is an approximation of the original.
Provided by wwiggins
Categories Desserts
Time 2h
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325? F. Lightly grease and flour a bundt pan. Sprinkle walnuts over the bottom of the pan. Blend the dry cake mix, dry pudding mix, water, rum, oil and eggs for 2 minutes. Pour the batter over the walnuts in the pan and bake for 1 hour. Prepare the Glaze 10 minutes before cake is finished baking. Combine water rum, water sugar and butter in to sauce pan. Heat over medium heat, stirring until boiling. Boil for 2 minutes stiring occasionally. Remove cake from oven. While in pan, gently stab cake with sharp knife. Slowly pour sauce over cake (will look like too much sauce, but cake will absorb it) Let the cake cool in the pan for 30 minutes before removing from pan.
Nutrition Facts : Calories 549 calories, Fat 24.944408125 g, Carbohydrate 64.54020625 g, Cholesterol 280.241875 mg, Fiber 0.877750022411346 g, Protein 11.26434375 g, SaturatedFat 6.76317042246875 g, ServingSize 1 1 Serving (174g), Sodium 303.09321875 mg, Sugar 63.6624562275886 g, TransFat 2.14891548469375 g
HOMEMADE TORTUGA RUM CAKE RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 20
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. CAKE: Preheat oven to 325°F. 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 completely 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!
RUM CAKE - SEMI-HOMEMAKER RECIPE
Steps:
- For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
- For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
- Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.
EASY RUM CAKE
This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.
Provided by Mariann
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
- Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
- Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
- To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g
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