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Tortuga rum cake recipe

Tortuga rum cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Classic cakes
  • Bundt cakes

A friend set me the challenge to make a Tortuga rum cake. Cake is a dense texture and heavy because of rum content! Friend was amazed at close similarity of cake.


Sussex, England, UK

68 people made this

IngredientsServes: 12

  • For the cake
  • 60g to 90g (2 to 3 oz) crushed walnuts
  • 340g (12 oz) granulated white sugar
  • 110g (4 oz) butter, at room temperature
  • 120ml (4 fl oz) vegetable oil
  • 240g (8 1/2 oz) plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 90g (3 oz) Birds® custard powder
  • 4 large eggs
  • 120ml (4 fl oz) milk
  • 60ml (2 fl oz) dark rum (I used Lamb's® Navy Rum)
  • 2 teaspoons vanilla extract
  • For the rum syrup
  • 110g (4 oz) butter
  • 60ml (2 fl oz) water
  • 225g (8 oz) granulated white sugar
  • 1/2 teaspoon vanilla extract
  • 120ml (4 fl oz) dark rum

MethodPrep:25min ›Cook:1hr ›Extra time:10hr soaking › Ready in:11hr25min

    For the cake:

  1. Preheat the oven to 160 C / 140 C fan / Gas 2/3.
  2. Grease a bundt tin (or savarin mould), and sprinkle a little flour onto the base and sides to dust, tip away any excess. Sprinkle the crushed walnuts into the bottom of the tin and set aside.
  3. In a large bowl cream the sugar and butter. Add oil, flour, baking powder, salt and custard powder (dry) and mix together.
  4. In a separate bowl, whisk together eggs, milk, rum and vanilla then add to the dry mixture; mixture should be pourable. Add more rum if mixture is too thick. Pour into prepared bundt tin and place on baking tray if you want more stability.
  5. Bake in the preheated oven for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and let it cool for 10 minutes, then invert onto a cooling rack. Let it cool for 20 to 30 minutes.
  6. For the rum syrup:

  7. While the cake cools, make the rum syrup. In a large saucepan combine the butter, water, sugar and vanilla. Cook over a medium heat until the butter melts and sugar dissolves. Increase the heat so the liquid can be reduced but do not let it boil over. Remove from the heat and add the rum.
  8. Wash and dry the bundt tin, then place back over the cool cake and turn cake back over. Feed the cake with the hot rum syrup and let soak in. This will need to be done about three times over 1 to 2 hours, then leave to soak overnight (about 8 hours).
  9. When ready to serve, turn the cake out onto a serving dish. Small slices are recommended. Keeps for about a week covered over.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

Easy recipe, quick to make, excellent result - made it twice already it went down so well - just added more rum for the soaking. Recommend-29 Dec 2017

Really nice moist cake, baked in 2x 2lb loaf tins as I don't have a bundt and they were great, no walnuts either as I didn't have any! Baked on gas 3 for about 75mins-08 Oct 2017

This is fantastic! I'm in cayman at the moment and cry at the cost of Rum cake so gave this a go today, ok so it will probably be better tomorrow but I couldn't wait! It is better than the Tortuga cake on sale everywhere here! Husband already ordered one to take into work. Thank you!!-08 Aug 2017


  • BASIC CAKE MIX:
  • 2 cups cake flour
  • 1 1/2 cups granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup butter, cut into bits
  • 3 tablespoons vegetable oil
  • CAKE:
  • 1/2 cup finely chopped walnuts
  • 1 (3 1/2-ounce) package vanilla instant pudding mix
  • 1/2 cup milk
  • 4 eggs
  • 1/2 cup Whaler Vanille 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 Whaler Vanille Rum (Hawaiian-style rum)

Servings 1
Preparation time 45mins
Cooking time 100mins
Adapted from food.com


Chocolate Tortuga Rum Cake

A taste of the Caribbean! The most delicious chocolate cake completely soaked in rum and drizzled with a lime glaze.

Ingredients

  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • 2-¼ cups Flour
  • ¼ cups Cocoa Powder
  • 8 ounces, weight Oil
  • 16 ounces, weight Sugar
  • 4 Eggs
  • 1 teaspoon Vanilla
  • 8 ounces, weight Water
  • FOR THE RUM GLAZE:
  • 4 ounces, weight Butter
  • 10 ounces, fluid Rum
  • FOR THE LIME GLAZE:
  • 1 cup Powdered Sugar
  • 1 Tablespoon Lime Zest
  • 1 Tablespoon Corn Syrup
  • 1 Tablespoon Milk
  • 1 Tablespoon Rum

Preparation

Sift baking powder, salt, flour, and cocoa together. Set aside.

Set up a mixer with a paddle attachment. On low to medium speed, add oil, then sugar. Add eggs and vanilla. When eggs are fully incorporated, alternately add flour mixture and water. Batter should be smooth and on the thin side.

Spray bundt pan thoroughly. Add batter to pan and bake for 1 hour.

While baking, melt together all ingredients in rum glaze. Do not boil.

Once cake is baked, remove from oven and set on a baking rack, do not remove from bundt pan.

Pour/brush rum glaze over the warm cake. It is best to do this when cake is still warm so rum can absorb into the cake. Pour/brush rum glaze until completely gone, this will take a while. If you feel the cake cannot take any more glaze, walk away for 10 minutes, come back and continue to pour/brush. The cake will have had time to absorb and will be able to take on more glaze.

Completely cool the cake for 1 to 2 hours in the fridge before taking out of bundt pan. You’re trying to cool that glaze into the cake completely.

Next, make the lime glaze. This will be the frosting going on top of the cake.

Sift powdered sugar into a bowl, add lime zest, and corn syrup. Start whisking and add milk, then add rum. Once combined, you should have a nice drippy consistency.

Once cake is completely cooled, invert onto plate or cake stand. If you have problems removing the cake from the pan, don’t panic. Invert the cake pan onto whatever you’d like, then either use a torch or a blow dryer and heat the sides of the pan until the cake releases.


Tortuga Rum Cake

Okay, so just because I don’t drink doesn’t mean I never consume alcohol – and the following cake recipe DEFINITELY has some alcohol in it!

Ladies and gentlemen, if you’ve never had the pleasure, let me introduce you to Tortuga Rum Cake!

Oh my goodness! What a delightful treat! We brought back a bottle of Tortuga Rum from the Cayman Islands, and I, as I mentioned, don’t drink. Yet I have this bottle of rum… Hmmmmmm… I decided I had to try and make one of the famous Tortuga Rum Cakes the island is famous for. Am I ever glad I did! The actual recipe is a family secret, but as with almost any secret, a few keywords into Google, and a reasonable facsimile appeared!

I scanned several different sites, but the recipe was the same in all of them – word-for-word – except for the one that started out with a box of yellow cake mix… I don’t think so….. But I digress…

As I said the recipes were virtually all the same (I must be drunk… I’m repeating myself!) and all calling for Whaler’s Vanille Rum — Hawaiian-style rum. HA! I mock them! I have the real McCoy! Off to the kitchen I head, recipe in hand!

The cake itself was fairly basic and easy to make. It’s the rum syrup poured over the top while the cake is still hot that sets it apart from all others! far apart…..

The cake fell a bit in the oven – I have no idea if it’s actually supposed to, or not – but the perfect indentation in the cake made for the perfect reservoir when pouring on the rum syrup. It just seeped right in amd made for a really yummy center!

I must admit I was also worried about taking it out of the pan. Bundt pans and I don’t always see eye-to-eye. But only the tiniest crumb broke off, and it was a snap to place it back – and the gooey syrup glued it right in place!

The cake is rich, moist, butter-and-rum heaven on a plate!

This one, I shall make again!

Ingredients:

***Basic Cake Mix:***

2 cups cake flour
1 1/2 cup granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter — cut in bits
3 tablespoons vegetable oil

***For The Cake:***

1/2 cup finely chopped walnuts
1 (3.5oz) pkg vanilla pudding mix — Instant Type
1/2 cup milk
4 eggs
1/2 cup Whaler’s Vanille Rum — Hawaiian-style rum (I used real Tortuga – neener-neener!)
1/2 cup vegetable oil
1 teaspoon vanilla extract

***Rum Soaking Glaze:***

1/2 cup butter — not margarine
1/4 cup water
1 cup sugar
1/2 cup Whaler’s Vanille Rum — Hawaiian-style rum (ibid)

Directions:
Tortuga Rum isn’t available to the public for sale. || Except in the Cayman Island’s that is… || It is only made for use in the production of the cakes in the Caribbean Islands. A substitution of Whaler’s Vanille Rum is a close runner-up.

For the Basic Scratch Mix: Use an electric mixer on low speed to combine the ingredients in a large mixing bowl until the mix is the consistency of fine gravel, and all of the particles are almost equal in size. (Basic Cake Mix may be stored in a container in the refrigerator for 3 months. This makes about 5 cups of mix and may be multiplied for other recipes as needed)

For the Cake: Preheat oven to 325 degrees. Spray a large (12 cup size) bundt pan with non-stick cooking spray. Sprinkle the chopped nuts into the bottom.

Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil and vanilla in a large bowl and combine on medium speed with an electric mixer for about 2 or 3 minutes. Scrape down the bowl halfway through. Batter should be very smooth. Pour into prepared bundt pan and level out top.

Bake until fully golden and tester comes out clean and cake springs back — about 55 minutes. Remove from oven and place on cooling rack while making soaking glaze.

Rum Soaking Glaze: In a small saucepan combine butter, water and sugar. Bring to a boil carefully as mixture boils over very easily. Reduce to a simmer and cook until sugar is dissolved and syrup is combine well and a little thicker. Remove from heat and add the rum and mix to combine.

While cake is still cooling, pour hot syrup into and on top of cake. There is a lot of syrup and if cake doesn’t soak it up right away just wait a couple minutes and add the rest. It will take time to soak it up.

Cool cake completely in bundt pan before turning out onto serving platter. This cake is delicate, so once it is turned out, it cannot be moved around easily. Can be eaten when fully cool, but better the next day.


Chocolate Tortuga Rum Cake

I know, I know, I know, it’s been a while since my last post- my apologies. I went on an amazing Caribbean vacation and it’s been so hard to get back into the groove of things since I’ve returned. I think I’m coming around finally, got some meal prepping done, a clean house, and tons of inspiration in my head.

First things first: my vacation. My boyfriend and I went to the island of Grand Cayman (and luckily, completely missed Hurricane Irma all together). We stayed in a nice condo unit, 30 seconds from the beach. It was so humid that most of our time was spend either at the beach or pool, and the water was amazing. I’ve never experienced the warmer water (being from California) and I loved it. I could spend the entire day in the water.

During my stay, I got certified as a scuba diving, and that was one of the coolest experiences I’ve ever had. The vibrant colors of the underwater world is something I’ll never forget. In fact, I’m participating in a pastry competition next week and I’m drawing inspiration from my underwater adventure to produce a colorful coral chocolate showpiece! Halfway through the week, we realized walking everywhere was not the way to go, so we rented a tiny little Kia Picante (never even knew these cars existed), and explored the island way more. If you’re ever in Grand Cayman, go visit the Crystal Caves. It’s a guided tour in the jungle/forest part of the island, and not too touristy.

The food: well, we ate A LOT. And it was all delicious. They’ve got every type of cuisine on that island and they’re all doing extremely well. The desserts out there were scarce though. Only a few restaurants with something more interesting than a “brownie sundae”. But there was a baking company producing every flavor imaginable of rum cakes. And it is one of the things this island is known for, so of course, we had to try! We tried the regular rum cake, chocolate, and cinnamon. My boyfriend INHALED the chocolate one in a matter of seconds. It was delicious, perfectly moist cake, but not too soggy at all, this is the cake I challenged myself to recreate. If you want a little taste of the Caribbean, make this.

For this recipe, I’ve used a spiced rum- but feel free to use whichever type you prefer. I thought the spice would pair nicely with chocolate and lime.

Chocolate Tortuga Rum Cake

Preheat oven to 350 degrees F.

Sift the baking powder, salt, flour, and cocoa together. Set aside.

Set up a mixer with a paddle attachment. On low to medium speed, add oil, then sugar then eggs and vanilla. When eggs are fully incorporated, alternately add flour mixture and water. Batter should be smooth, and on the thin side.

Spray bundt pan thoroughly. Add batter to pan and bake for 1 hour.

While baking, melt together all ingredients in rum glaze. Do not boil.

Once cake is baked, remove from oven and set on a baking rack, do not remove from bundt pan.

Pour/brush rum glaze over the warm cake. It is best to do this when cake is still warm so rum can absorb into the cake. Pour/brush rum glaze until completely gone, this will take a while. If you feel cake cannot take anymore glaze, walk away for 10 minutes, come back and continue to pour/brush. The cake will have had time to absorb and will be able to take on more glaze.

Completely cool the cake for 1 to 2 hours in the fridge before taking out of bundt pan. You’re trying to cool that glaze into the cake completely.

Next, make the lime glaze. This will be the frosting going ontop of the cake.

Sift powdered sugar into a bowl, add lime zest, and corn syrup. Start whisking and add milk, then add rum. Once combined, you should have a nice drippy consistency.

Once cake is completely cooled, invert onto plate or cake stand. If you have problems removing the cake from the pan, don’t panic. Invert the cake pan onto whatever you’d like, then either use a torch or a blow dryer and heat the sides of the pan until the cake releases.


Recipe: Legendary Italian Rum Cake

By: Francesca Montillo, ISDA Food & Travel Writer

Growing up in southern Italy, I was pretty fortunate that I had a stay-at-home mom who was quite the cook and baker.

It wasn’t until years later, after our move to the U.S., where mom joined the “working world,” and lost the time to bake all of her intricate confections and sweet treats.

One dessert that brings me back to my childhood in Italy is the Italian Rum Cake. Popular in all Italian and Italian-American bakeries, rum cakes are the thing to eat on special occasions, namely birthdays and other celebrations, and my mom was a mean Rum Cake baker !

Who needs frosted sheet cakes for birthdays, when you can sink your fork and teeth into a creamy, boozy and decadent rum cake?

The base consists of Pan di Spagna (“bread of Spain”) , a light and airy sponge cake , which is moistened with a rum soak, filled with two layers of cream — be it vanilla, chocolate or a combination of the two — covered in stabilized whipped cream, decorated with nuts such as slivered almonds and decorated in some fashion on top.

You can also add some macerated strawberries in between the layers. It’s truly a labor of love.

It helps to start in the morning, allow everything to cool completely, prep are everything and serve for after dinner or even the next day, when the flavors have had a chance to soak and develop.

It’s important for the whipped cream to be stabilized or it will fall apart and deflate in the fridge. M y mom did have some help in this department.

In Italy, they sell packets of dry whipped cream that you add the cream/milk at home and it’s strictly for decorating, so it does not fall apart.

Here, you’ll have to add an extra ingredient to stabilize it. Below you’ll find the recipes for all the various components of this cake , plus the assembly instructions and some helpful tips . Go ahead and make it, you know you want to.

6 eggs (at room temperature for at least 2 hours)

1 teaspoon vanilla extract or vanilla bean paste

¾ cup plus 1 tablespoon granulated sugar

1 ½ cups cake flour (or all purpose flour) sifted (see note below)

  1. Preheat the oven to 350 degrees . Place the rack on the second from the lowest slot .
  1. Grease and flour a n 8-inch or 9-inch cake pan or spring form pan . (I do not use baking spray for this cake.)
  1. Using the whisk attachment from the stand mixer, beat the eggs , vanilla and sugar on high speed for about 10 minutes, even 15 minutes is acceptable, until very airy and pale . While the eggs are whipping, sift the flour and salt in a separate bowl.
  1. Using a rubber spatula , very slowly and gently fold in the flour + salt into the beaten eggs, paying close attention so as not to deflate the batter. Mix in 3 – 4 separate times, do not add all the flour at once. Mix just until all the flour is incorporated, but do not over mix.
  2. Pour the mixture into the buttered and floured p an and b ake for about 33 – 35 minutes , or until the cake is slightly golden and springs back when lightly pressed.
  3. Let the cake cool for 30 or so minutes, then r emove from pan until ready to assemble.

1 teaspoon vanilla extract or vanilla bean paste

2 tablespoons corn starch

  1. Add the milk and vanilla to a medium saucepan and heat over medium heat until tiny bubbles appear around the edges.
  2. With the whisk attachment of the stand mixer, beat the egg yolks and sugar until pale yellow , about 5 – 7 minutes on high speed . Sift the cornstarch and salt and continue to whisk until incorporated .
  3. Reduce the speed to low and gently p our about a half cup of the hot milk over the egg mixture to temper the eggs. Gently add the remaining milk and whisk to combine .
  4. Return the cream mixture to the saucepan and cook over medium – low heat, whisking constantly with a hand whisk , until it thickens to pudding-like consistency .
  5. Remove from the heat and add to a bowl. L ay a sheet of plastic wrap directly on top of cream . Refrigerate fully for at least 2 hours before using the cream for the cake .

Chocolate Pastry Cream

1 teaspoon vanilla extract or vanilla bean paste

3 oz dark chocolate, finely chopped (I use Lindt or Ghirardelli, 60-70% cacao)


Rum Bundt (Tortuga Rum Cake)

Last Christmas (it’s hard to write that without singing aloud), I received a copy of The Bouchon Bakery Cookbook. It’s a huge book with pages and pages of recipes, tips and techniques to use in the kitchen.

The main reason I wanted the book is because my favourite blog Hint of Vanilla has referenced the book a lot in her recipes. Her blog is absolutely wonderful and the patisserie she creates is amazing. So I wondered if there were any secrets hidden in this book that might help me.

It’s a fantastic book, although I’ll be honest I’m used to working in grams and the focus in this book is mainly in ounces. Whilst both amounts are included, you need a set of digital scales because this cake has amounts like 468g and 562g, I didn’t want to risk rounding them up or down, so I just used them as instructed and the cake turned out perfectly.

This is the first item I’ve made in my brand new AEG SteamBake oven and it helped to produce a perfect cake. The steam function has become available because of it’s success in professional kitchens and bakeries. AEG will now have SteamBake technology as standard in all of their new multi-function ovens from June 2016.

The SteamBake function couldn’t be simpler, you just add 100ml of water to the cavity in the bottom of your oven, set the oven to ‘True Fan Cooking’ press the ‘SteamBake’ button and select the desired temperature. The oven will beep when it has got up to temperature and you can begin cooking. It can be used for a whole of host of baked goods from bread, pastry and even Yorkshire pudding.

I was lucky enough to have a demonstration of the AEG SteamBake ovens at The Good Housekeeping Institute Cookery School in London. Richard Burr of The Great British Bake Off demonstrated how to use the ovens and cooked an array of tarts, breads and Yorkshire pudding canapes.

This rum bundt cake or tortuga rum cake comes from the Caribbean and whilst delicious it has a lot of rum in it. The cake is baked with rum, soaked with rum after baking and then covered in a rum glaze. If you wait 24 hours to eat this cake, the ground almonds soak up all of that rum syrup and the cake becomes moist and doughnut like. It’s completely delicious.

I’m not entirely sure how authentic the recipe in The Bouchon Bakery Cookbook is, but it tastes amazing. You need to use dark rum for this and try not to scrimp on the cost. I used Havana Club 7 year old and you can really taste it in the finished cake.

The cake also has a crunchy sugar crust because the bundt tin (or kugelhopf which I used) is coated in butter and granulated sugar before placing it in the fridge to harden up. This adds another texture to the cake along with the icing and rich centre.

This makes a really big cake, so you’ll have lots to share round. I made the batter in my KitchenAid and it nearly filled it! So you will need a big bowl and a strong arm if you don’t use a food mixer for this, but it’s worth it.

As I know none of you will have a SteamBake oven, I have included the baking instructions for an oven without this technology in the recipe below.


INSTRUCTIONS

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.

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.

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.

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.


How to make Caribbean Rum Cake

First, preheat your oven to 325 degrees Fahrenheit.

Generously grease a bundt cake pan with unsalted butter. I use a whole 2 Tbsp to grease the pan and I make sure every nook and cranny is greased up so that the cake doesn&rsquot stick. Then place chopped pecans in the bottom of the bundt pan and sprinkle with a little brown sugar. Set aside.

In a large bowl, sift boxed cake mix and package of dry vanilla pudding mix in a large bowl. Add eggs, rum, milk, and vegetable oil and stir until thoroughly combined.

Pour mixture into bundt pan. Bake in preheated oven for 45-50 minutes or until a toothpick comes out clean.


Caribbean-Style Rum Cake

This cake is a delicious clone of the dense rum cakes you’ll find in Italian-American markets during the holidays. Yes, there’s a lot of rum in it, and it's definitely not for those avoiding alcohol. But the incredibly moist texture and rich flavor are deeply satisfying.

Ingredients

  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 1 1/2 cups (298g) sugar
  • 3.4-ounce box instant vanilla pudding mix (not sugar-free)*
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, softened
  • 1/2 cup (99g) vegetable oil
  • 1/2 cup (113g) milk, at room temperature
  • 4 large eggs, at room temperature
  • 1/2 cup (113g) rum, plain or spiced
  • 2 teaspoons vanilla extract
  • 1/4 cup (24g) almond flour, for dusting baking pan, optional
  • 8 tablespoons (113g) unsalted butter
  • 1/4 cup (57g) water
  • 1 cup (198g) sugar
  • 1/4 teaspoon salt
  • 1/2 cup (113g) rum, plain or spiced
  • 1/2 teaspoon vanilla extract

Instructions

To make the cake: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.

Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined and the mixture is sandy looking.

Beat in the milk, then beat in the eggs one at a time. Scrape the bowl thoroughly, and beat briefly to recombine any sticky residue.

Perfect your technique

Caribbean-Style Rum Cake

Stir in the rum and vanilla.

Spritz a 10- to 12-cup Bundt pan with cooking spray. For an extra layer of nutty flavor, sprinkle the inside of the pan with almond flour and turn the pan to coat evenly shake out any excess. Pour the batter into the prepared pan and spread level with a spatula.

Bake the cake for 50 to 60 minutes. When done, a cake tester, long toothpick, or strand of uncooked spaghetti will come out clean when inserted into the center. Remove the cake from the oven.

Leave the cake in the pan to cool slightly while you make the syrup.

To make the syrup: In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.

Use a long skewer to poke holes all over the cake. Pour about 1/4 cup 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 overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, don't force it. Place it in the oven, turn the oven to 350°F, and warm for about 10 minutes, to soften the sticky syrup. (If your oven is one that preheats by making its upper element red-hot, place the cake on a lower rack and tent it with aluminum foil to protect it.) Remove the cake from the oven, and tip it onto the serving plate.

Serve with hot coffee or tea. The cake is very moist, fragrant and potent.

Wrap securely (or place under a cake cover) and store at room temperature for several days. Freeze for longer storage, up to 1 month.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Caribbean Rum Cake.

The pudding mix adds a bit of flavor and sweetness, plus enhances the cake's moisture. Use a different flavor pudding mix if desired: banana, caramel, butterscotch, coconut, etc. Want to omit the pudding mix? You can your cake will be a bit less sweet, and somewhat drier. Be aware we've tried substituting cornstarch, sugar, and extra vanilla for the pudding mix, and the result just isn't the same.

Avoiding alcohol? Use a non-alcoholic rum substitute in place of the rum.



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