Tortuga Rum Cake Recipe
Tortuga Rum Cake Recipe is a delicious and decadent treat that will be the star of your next gathering.
Ingredients
For Cake Mix:
- Cake flour 2 cups
- Granulated sugar 1 ½ cups
- Butter (cut into bits) ½ cup
- Vegetable oil 3 tablespoons
- Baking powder 4 teaspoons
- Salt 1 teaspoon
For Cake:
- Vanilla instant pudding mix 1 package (3 ½ oz)
- Walnuts (finely chopped) ½ cup
- Whaler vanille rum ½ cup
- Vegetable oil ½ cup
- Milk ½ cup
- Vanilla extract 1 teaspoon
- Eggs 4
For Rum Soaking Glaze:
- Granulated sugar 1 cup
- Butter ½ cup
- Whaler vanille rum ½ cup
- Water ¼ cup
Instructions
For Cake Mix:
- Using a large mixing bowl, mix together the cake mix ingredients.
- Mix the ingredients at a low speed until they reach the consistency of fine gravel, with evenly sized particles throughout. The mixture can be stored in the refrigerator for up to two months.
For Cake:
- Set your oven to 325 degrees Fahrenheit to preheat.
- Apply nonstick cooking spray to a large 12-cup Bundt pan.
- Spread the chopped walnuts evenly on the bottom.
- In a large bowl, combine Cake Mix, oil, pudding mix, eggs, milk, vanilla extract and rum. Mix on medium speed with an electric mixer for 2 to 3 minutes, stopping to scrape down the bowl halfway through.
- The batter should have a very smooth consistency. Pour the mixture into the Bundt pan.
- Bake the cake for approximately 55 minutes, or until it turns fully golden and a tester comes out clean. Additionally, the cake should spring back when touched.
- Take the cake out of the oven and put it on a cooling rack while you prepare the soaking glaze.
For Rum Glaze:
- In a small saucepan, mix together the water, sugar, and butter. Heat the mixture carefully until it comes to a boil, being cautious as it has a tendency to boil over easily.
- Reduce the heat to a simmer and cook until the sugar is completely dissolved and the syrup is well combined and slightly thickened.
- Take the saucepan off the heat and add the rum. Mix the ingredients thoroughly to combine.
- While the cake is still cooling, pour a portion of the hot syrup onto the top of the cake and let it soak in. It may take a few minutes for the syrup to absorb completely, as there will be a lot of it. Add more syrup as necessary until all of the syrup has been used.
- Let the cake cool completely in the pan before removing it and placing it onto a serving platter.
- Because this cake is fragile, it can't be moved around easily once it has been removed from the pan. It can be consumed when it is fully cooled, but it is even more enjoyable the next day.