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
ISLAND FRUITCAKE WITH CINNAMON-RUM CREAM CHEESE ICING
Provided by Food Network
Categories dessert
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- For the fruitcake: Preheat the oven to 350 degrees F. Line the bottom of two 10-inch cake pans with parchment paper.
- In a mixing bowl using an electric hand mixer, whip together the oil, granulated sugar and eggs until the mixture lightens in color. Sift together the flour, cinnamon, baking soda and baking powder. Add the dry ingredients to the wet ingredients, and mix until just combined, scraping down the sides of the bowl to make sure nothing is stuck. Fold in the coconut, pecans, dates, bananas and pineapples, being careful to avoid over-mixing. Divide the batter between the prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
- Cool the cakes.
- For the icing: In a medium bowl using an electric hand mixer, mix the cream cheese and butter until smooth. Add the confectioners' sugar, vanilla seeds and rum to taste, and mix until smooth.
- Place one of the cakes on a serving plate and use half of the icing to cover the top. Place the second cake on top and cover the top with the remaining icing. Sprinkle toasted coconut flakes over the cake to serve.
RUM CAKE WITH RUM RAISIN ICE CREAM AND ISLAND FRUIT
Provided by Norma Shirley
Categories Cake Milk/Cream Rum Egg Fruit Dessert Vegetarian Kid-Friendly Raisin Summer Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 20
Steps:
- For cake:
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Whisk flour and baking powder in medium bowl. Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Mix 1 cup water and vanilla extract in measuring cup. Fold flour mixture into butter mixture in 3 additions alternately with water mixture in 2 additions. Transfer batter to prepared springform pan.
- Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Store airtight at room temperature.)
- For sauce:
- Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Increase heat to medium-high. Boil without stirring until sauce is reduced to 1 1/2 cups, about 5 minutes. Cool slightly. (Can be prepared 1 day ahead. Let stand at room temperature. Rewarm slightly before continuing.)
- Remove sides from cake pan. Slice cake. Place 1 wedge on each plate. Place scoop of ice cream alongside. Spoon chopped tropical fruit alongside. Drizzle cake with sauce. Sprinkle with chopped pecans and serve.
TROPICAL ISLAND BUNDT® CAKE
This moist, tropical cake combines coconut and bananas and is topped with a pineapple-butter rum sauce. Perfect for family gatherings, a special dinner party, or a "just because I love you" day.
Provided by Angelina
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h40m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Mix bananas, pineapple juice, water, applesauce, eggs, and coconut extract with an electric mixer until well combined. Add cake mix, coconut, and pudding mix; mix on medium speed for 2 minutes. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cake cool in the pan.
- Combine brown sugar, cream, and butter for the sauce in a saucepan. Bring to a boil. Add rum and crushed pineapple and boil, stirring occasionally, until it starts to thicken, 4 to 5 minutes. Set aside to cool down.
- Poke holes all around the top of the cake still in the pan. Pour about 1/3 of the sauce over the cake with a spoon, trying not to get the pineapple during this stage. Place a serving plate on top of the cake pan and invert the cake, holding onto the pan and plate tightly. Pour remaining sauce and pineapples evenly over the cake. Let sit until cake has absorbed the sauce, about 30 minutes. Slice and serve.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 54.4 g, Cholesterol 57 mg, Fat 11.8 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 5.8 g, Sodium 336.2 mg, Sugar 37.6 g
ISLAND PLUNDER RUM CAKE
This rum cake is inspired by island ingredients and adds coconut, peaches, lime, ginger and honey to a traditional rum cake. Crystalized ginger is sweetened ginger and is great in baked goods. It can be purchased in many specialty stores and in spice aisles of most supermarkets. You may use a dark rum, if preferred. *Caution, if you are using a cake mix that already has pudding in it, omit the box of pudding in the recipe.
Provided by pamela t.
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F.
- Spray bundt pan with cooking spray. Sprinkle in chopped pecans. Set aside.
- Using a blender, pulse peaches until liquid.
- Mix all cake ingredients together including peaches, except raisins. Pour mixture into bundt pan. Add golden raisins, distributing evenly.
- Bake for 1 hour. Test with toothpick. If inserted toothpick comes out clean, your cake is done. Cool for ½ hour.
- Invert on a cakeplate. Remove from pan.
- Poke holes in cake using a fork.
- Pour glaze equally over the cake to distribute.
- For glaze:.
- Melt butter in pan.
- Stir in water and rum.
- Add honey and boil 5 minutes, stirring constantly.
- Remove from heat.
- Add zest of one lime.
- *You may use ground ginger in place of crystallized ginger in the cake mixture, but use ½ amount.
GRANDMA'S RUM CAKE
This little cake is packed full of a lot of Island taste, coconut, rum, pineapple and macadamia nuts, how can that combination be anything but good? All we need are the Island music and cool winds! Didn't allow for cooling or chilling time.
Provided by Manami
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- In large mixer bowl, combine cake mix, pudding mix, 1/2 cup of rum, oil, eggs, and 1/2 cup cream of coconut. Beat on medium speed 2 minutes.
- Stir in pineapple and crushed nuts(to taste).
- Bake in a 10" tube pan for 50-55 minutes. Cool slightly.
- Remove from pan. With a table knife or skewer, poke holes about 1" apart in cake from top to almost the bottom. Combine the remaining cream of coconut and rum. Pour over cake.
- Chill thoroughly.
- Garnish with whipped cream, pineapple chunks, cherries and/or toasted coconut if desired.
- Enjoy!
Nutrition Facts : Calories 488.5, Fat 23, SaturatedFat 9.2, Cholesterol 85.7, Sodium 547.4, Carbohydrate 58.1, Fiber 1.7, Sugar 38.7, Protein 6.1
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