Tortuga Golden Rum Cake from Caribbean, 454g

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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 Remove from heat and stir in the rum.Slowly begin to pour the syrup over the cake {while still warm, but it doesn’t have to be immediately}. 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. 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.

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. This Caribbean Rum Cake recipe is inspired by the Tortuga rum cakes. A moist vanilla sponge cake that is soaked in a sweet rum mixture, topped with a delicious pecan crunch.Most versions include chopped walnuts, however I have nut allergies. You may utilize the nuts as you prefer, when indicated in the recipe instructions.

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. This cake is inspired by the popular Tortuga rum cake and is now requested by family year after year. Add the eggs, milk, rum, oil and vanilla extract. Beat until well combined and smooth, scraping the sides as needed….. 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. 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.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

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. 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. 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. Mix together cake mix, pudding mix, rum, oil, water, and eggs in a large mixing bowl.Blend together with an electric mixer on low speed for 1 minute.Spoon the hot rum glaze over the cake, allowing it to soak into the holes and drizzle down the sides and in the center of the cake. Combine butter, water, ½ cup brown sugar, and ½ cup white sugar in a saucepan over medium heat. Bring to boil and boil for about 5 minutes, stirring occasionaly. Remove from heat and stir in 1/2 cup of rum. Caribbean Rum Cake is a soft and moist cake to be enjoyed during holiday time or any special occasion!This from scratch version of Caribbean Rum Cake is super soft and moist and drunk with rum – as it should be! 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. For the glaze you will need butter, sugar, dark rum, and orange juice. We like to use local orange juice, but use whatever is your favorite.