• 3f789a04ac086bbefc5b199ad068f36e

Tortuga Rum Cake

Our Nutritional Services Manager Kim finally shares her "secret" recipe!

Prep
Cook
Serves 8people
Ingredients
BASIC MIX:
2
cups Pillsbury Soft as Silk Cake flour (don’t skimp)
1 1/2
cups sugar
4
tsp baking powder
1
tsp salt
1/2
cup butter
3
tbsp Vegetable oil
1/2
cup chopped walnuts (do not add to mix or batter)
BATTER:
3 1/2
oz package of instant vanilla pudding mix.
1/2
cup milk
4
eggs
1/2
cup Tortuga Gold Rum (If Tortuga is not available, don’t skimp. Get a good dark rum) (Pirates Rum works well)
1/2
cup vegetable oil
1
tsp vanilla extract
GLAZE:
1/2
cup Butter
1/4
cup Water
1
cup Sugar
1/2
cup Rum
Directions
1.
Preheat the oven to 325 degrees. Spray large Bundt pan with non-stick cooking spray. (Pam butter flavored is preferred.) Evenly spread walnuts into the bottom of the Bundt pan.
2.
Cake is made in 3 steps:
3.
Step 1: Make the BASIC MIX: Create the basic mix by combining all ingredients as listed.. Do not add the walnuts. They will be chipped and placed into the bottom of the Bundt pan before baking. Mix in a large bowl at medium speed until mix is well blended yet still chunky. (It is said this mix can be kept up to 3 months when refrigerated!)
4.
Step 2: Make the BATTER (Beat on medium speed with electric mixer for 2-3 minutes. Make sure your batter is smooth and lump free). Add to your BASIC MIX and pour the batter into the prepared Bundt pan. Set timer and bake approximately 55 minutes (ensure knife inserted into cake comes out clean the the cake is a beautiful golden yellow and brown).
5.
Step 3: Make the GLAZE – the finishing touch! While the cake is baking, create the glaze. This will be drizzled on the cake while it is still in the Bundt pan. Combine butter, water and sugar in a small sauce pan. Slowly bring to boil, stirring frequently. Don’t turn your back or it will boil over.
6.
Reduce heat, simmer until sugar is dissolved to create a syrup. Slowly but steady. If glaze seems a bit watery, now is the time to turn the heat back up, but be careful and keep stirring, turn down the heat and it should thicken up. Remove from heat, slowly add Rum and stir well. Do not try to bring back to a boil after adding Rum.
7.
While cake is cooling, pour some glaze evenly over the cake. Don’t panic, the cake will absorb the glaze and it will not be soggy. Take your time. Pour a little here and there. Allow to soak in. Fix a glass of tea, add some more. Check your email. Add a little more. Continue until all the glaze is used on the cake. Don’t add glaze all at once or cake will flop. Allow the cake to cool completely before turning it over onto the cake late or serving platter.
8.
Don’t touch it, don’t taste it, don’t play with it and DON’T MOVE IT. Enjoy the next day!

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