Tortuga Golden Rum Cake from Caribbean, 454g

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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. Pour the batter into the bundt tin and bake for 50–60 minutes, until an inserted skewer comes out clean. 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.

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. 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! Although rum is also produced in India & the Philippines, most rum is produced in the Caribbean. Every island has it’s own brand with the locals being extremely loyal to their country’s brand. Some of the larger islands even have several brands. Best of all, this Tortuga Rum Cake from Scratch still has the amazing flavor and texture you get from the Tortuga Rum Cake often sold in airport duty free shops in the Caribbean.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. 😉 Don't run at the note of 'clone', as this cake is indeed delicious, the next best thing to an actual Tortuga Rum Cake from the Carribean. If you are unable to locate this rum, Whaler's Vanille (not a typo) can be substituted.

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. There are basically three types of rum, depending on how long it has been aged – white, amber or dark. I’ve made this cake with both white rum and amber rum at different times, but you can use whichever you have about. Some people also mix and may use half white and half dark rum when making it. Don’t drink alcohol?

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. In a standing mixer fitted with the paddle attachment, beat together butter, oil, and sugar for 5 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Add heavy cream (or milk), rum, and vanilla, and beat until combined. On low speed, beat in the flour mixture and mix just until combined.

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. On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size. Kudos to "Heart 'n Soul" of Minnesota, courtesy of Food.com for sharing this recipe with the world. This recipe is referred to as the 'Almost Tortuga Rum Cake'. 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. Most versions include chopped walnuts, however I have nut allergies. You may utilize the nuts as you prefer, when indicated in the recipe instructions.This cake is inspired by the popular Tortuga rum cake and is now requested by family year after year. Pour batter into the prepared Bundt pan, smoothing it out with the rubber spatula. Place the pan in the oven. 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. 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. After the glaze has been absorbed, wrap the cake tightly with plastic wrap and then aluminum foil. Don’t cut the cake until the next day. This will seal in all of the rum flavor.