Tortuga Rum Cake

For a delicious change of pace from traditional holiday fruitcakes, try this moist, delectable cake from the Caribbean!

Tortuga Rum Cake

Tortuga Rum Cake

For a delicious change of pace from traditional holiday fruitcakes, try this moist, delectable cake from the Caribbean!

Directions:

FOR THE CAKE:
1/2 cup finely chopped walnuts
1 pkg. Butter yellow cake mix (Duncan Hines)*
1 (3 1/2 oz.) pkg. vanilla instant pudding mix
1/2 cup water
4 eggs
1/2 cup light or dark rum (You can not purchase Tortuga Rum ANYWHERE except in the Caribbean, but Whaler’s Vanilla Rum should be a close match.)
1/2 cup vegetable oil
1 tsp. vanilla

FOR THE RUM SOAKING GLAZE:
1/2 cup (1 stick) butter (not margarine)
1/4 cup water
1 cup sugar
1/2 cup Tortuga rum/Whalers rum** (this is where the taste will really show)

TO MAKE THE CAKE:
Preheat oven to 325 degrees F. Spray a large Bundt pan (full size 12 cup) with non-stick cooking spray. Sprinkle the chopped nuts into the bottom.

Place cake mix, pudding mix, water, 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 half way 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 45 to 55 minutes. Remove from oven and place on cooling rack while making soaking glaze.

TO GLAZE THE CAKE:
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 combined well and a little thicker. Remove from heat and cool 5-10 minutes.

Add 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.

*Substituting chocolate cake mix should make a chocolate clone.

**Malibu rum has a coconut, piña colada taste and might be a good version. You can also add 1/2 cup of coconut to mix for a change of pace.

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1 Comment

  1. Ameliaprivateeye

    This sounds really moist. My mother used to make a Whiskey cake for the holidays… oh soooo goooood!!!

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