Tortuga Golden Rum Cake from Caribbean, 454g

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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. Preheat oven to 325 degrees. Generously spray the inside of a 12 cup bundt pan with baking spray, set aside. This recipe may seem like a bit of departure as many use dry pudding mix and/or yellow cake mix, however this is an rum cake recipe from scratch. Therefore, these processed box mixes are not utilized in this all natural recipe. The use of dry milk powder gives the cake the same soft and tender texture.

Meanwhile, make the rum syrup. In a saucepan set over a medium-high heat, combine the butter, water, sugar and salt and cook, stirring, until the butter has melted and the sugar has dissolved. Bring to the boil, then reduce the heat to low and simmer for 10 minutes. Remove from the heat and slowly stir in the rum. If you want to impress your future in-laws, bake them a Caribbean Rum Cake. Well, that’s what I did. My then guy friend, who is now my husband, invited me to his house for Thanksgiving soon after we met. I wanted to bring something that was delicious yet a little risky. Rum cake became a clear and obvious choice to bring. Now let’s get to this delicious recipe! Here are some tips to make sure you achieve the perfect Caribbean Rum Cake (no pudding version) Recipe Notes

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Allow cake to cool completely in the pan {preferably overnight}.Carefully remove cake from the bundt pan. This cake is rather delicate and you can not move it once it is on the cake plate. 😉 Distilled from sugarcane, rum began to be produced in the 17th century when the enslaved people discovered that molasses, a by product of sugar refining, could be fermented into alcohol.

To make this citrus cake you’ll need the same ingredients as in the basic recipe, but add fresh orange juice, butter, and grated orange zest. If you really love citrus, try mixing it up by adding one part orange juice and one part pineapple or grapefruit juice! 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. This cake tastes best when enjoyed a few days after it is baked so the rum has time to be completely incorporated into the hot cake. This cake is not simply infused with rum flavor so that you just get a slight aftertaste. This cake is drunk with rum, literally, as the methodology involves feeding the cake with a rum syrup after it has been baked. 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.

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. Scrape batter into prepared pan and smooth the top. Bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. 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. Most versions include chopped walnuts, however I have nut allergies. You may utilize the nuts as you prefer, when indicated in the recipe instructions.

On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size. To prepare the batter, you’ll use the same process as with the basic recipe except add in the new citrus ingredients. I love the way this cake smells when it is baking in the oven. It perfumes the whole house! It may seem like a lot of syrup when you make the rum glaze, but don’t be afraid when you see the soaking glaze go almost to the top of the cake pan. I promise you – it is not too much sauce. This cake is made with boxed cake mix (shhh, that’ll be our little secret) and soaked with good quality dark rum. I originally found the recipe on all recipes but have made a few adjustments over the years to suit my taste. How to make Caribbean Rum Cake When the cake is out of the oven pour about half of the syrup gently and slowly over the cake. Allow cake to cool for 10-15 minutes, then, run a knife gently around the edges of the cake, and remove cake from pan, carefully inverting it onto a plate.Pour batter into the prepared Bundt pan, smoothing it out with the rubber spatula. Place the pan in the oven. In a large bowl, combine flour, sugar, pudding mix, baking powder, salt, and butter. Beat on low until mix resembled small pebbles….. The basic rum cake is delicious, but if you want to elevate this recipe, and really create a crowd-pleaser for your next gathering, try this citrus twist! This rum cake is moist and delicious, and truly it is hard to stop at just one slice. It is my most requested dessert for any function that we attend. How To Make A Citrus Rum Cake However, I was at a food festival a few weeks ago when I tasted this type of Rum Cake and I knew I had to figure out how to replicate it. The vendor was so nice and explained to me how she made it. Copycat TortugaRum Cake is a rum soaked cake that is laced with rum – included in the batter as well as being fed with a delicious rum glaze. This Tortuga Rum Cake Recipeis different than many recipes you will find for this popular Caribbean Rum Cake. Instead of using processed pudding mix and boxed yellow cake mix, this recipe is a from scratch natural recipe, avoiding the use of processed ingredients.