I have made this cake twice now with two different types of Tortuga Rum - it is absolutely mouth watering. This was one of the moistest cakes that I have ever made. Tortuga Rum is made in the Cayman Islands is somewhat difficult to get, however any type of Vanilly Hawaiian Rum will work.
The first time I made it I used a Tortuga Coffee Liquor, which gave a smooth coffee taste. The second time I made it, I wanted to compare the same cake made with different rums so I used the regular Tortuga Rum. They were both delicious but the regular tortuga rum had the definite rum cake taste compared to the smooth taste of the first.
The original recipe for the rum cake can be found at food.com.
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 (softened, cut into bits)
3 tablespoons vegetable oil
For the Cake
1/2 cup finely chopped walnuts
1 (3 1/2 oz) package vanilla instant pudding mix (1 box)
1/2 cup milk (I used whole milk)
4 eggs
1/2 cup Tortuga Rum or substitute whaler vanilla rum (Hawaiian-style rum)
1/2 cup vegetable oil
1 teaspoon vanilla extract
Rum soaking Glaze
1/2 cup butter (do not substitute)
1/4 cup water
1 cup granulated sugar
1/2 cup Tortuga Rum or substitute
Directions:
Preheat oven to 325 degrees.
1. Make the Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
2. On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
3. Make the Cake! Spray a large bundt pan with nonstick cooking spray (I used PAM Butter nonstick spray)
4. Sprinkle the chopped walnuts on the bottom of the pan.
5. Combine the basic cake mix with the pudding mix, eggs, rum, oil, and vanilla extract in a large bowl. Using mixer on medium speed, blend ingredients for 2-3 minutes (scrape bowl halfway through). The batter should be very smooth.
6. Pour into Bundt pan.
7. Bake for ~ 55 minutes until fully golden and tester comes out clean and cake springs back.
8. Remove from oven and place on cooling rack while make the soaking glaze. (To be clear, because I messed this up on the first one - it stays in the pan on the cooling rack).
9. To make the Rum Soaking glaze, combine butter, water, and sugar in small sauce pan.
10. Bring to boil (carefully - mixture boils over very easily!)
11. Reduce to simmer; cook until sugar is dissolved and syrup is combined. It should be a little thicker.
12. Remove from heat, add the rum. Mix to combine.
13. With cake still cooling, pour some of the rum syrup glaze onto the top of the cake, allowing time to soak in.
It may take a few minutes for all the syrup to absorb, but it will! Keep adding the syrup until all of it is in the bundt pan soaking.
14. Allow cake to cool completely before turning it out onto a serving platter.
The above picture was the one made the regular Tortuga Rum with the glaze soaked in. The picture below is the Rum cake made with the Torguga Coffee Liqueur. I didn't get a chance to snap a picture before we dove in!
The cake is fairly delicate, so once you turn it out of the bundt pan it can't be moved around easily.
Enjoy!! The cake tastes even better the next day :)
No comments:
Post a Comment