My son is a great fan of Tortuga Rum cake , minus the nuts . I found this recipe on recipezaar , and , despite the glowing ratings , had my misgivings it would compare to the original . O boy was I wrong ! I feel bold enough to say its even better . We had a group of friends over and they simply could not get enough . It is well risen , moist and really keeps well for days thanks to the butter rum syrup poured over it ,. it is the perfect cake for entertaining as it can even be made a couple of days ahead , saving time on the day of . I must confess I decided to switch from the reccomended Whaler’s Rum to Spice Rum , it gave the cake a more intriguing lingering mouth feel . Really hope you try this .
Recipezaar , by Heart ‘N Soul
Makes one 9 inch cake
Photograph by Rahul Mahtani
BASIC CAKE MIX
1 cup cake flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup butter, cut into bits ( please , room temperature butter is important )
4 1/2 tsp vegetable oil
1/4 cup finely chopped walnuts ( I simply omitted them )
1/2 ( 3 1/2 oz ) package instant vanilla pudding mix
1/4 cup milk
1/4 cup whaler vanilla rum ( I used spice rum )
1/4 cup vegetable oil
1/2 tsp vanilla extract
RUM SOAKING GLAZE
1/4 cup butter , do not substitute
2 tbs water
1/2 cup granulated sugar
1/4 cup whaler rum ( or spice rum )
In a large mixing bowl , combine basic cake mix ingredients . On low speed combine ingredients until the mix is the consistency of fine gravel , and all particles are about the same size .( This mix may be contained and stored for up to 3 months in the refridgerator )
Preheat oven to 325*F . Spary a 9 inch cake pan with non stick spray . I lined the bottom with parchment paper . Sprinkle the chopped walnuts on the bottom.
Place basic cake mix , pudding mix , milk , eggs, rum , oil and vanilla in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes , scrape down the bowl half way through . Batter should be very smooth .
Pour into prepared pan .
Bake for about 40 to 50 minutes until fully golden and tester comes out clean and cake springs back . Remove from oven and place on a cooling rack while making the soaking glaze .
Combine butter , water and sugar in a small saucepan . Bring to a boil carefully as mixture boils over easily . reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker .
Remove from heat and add the rum, mix to combine. While cake is still cooling , pour some of the hot syrup on top of the cake , allowing it time to soak ( this may take a few minutes as there will be a lot of syrup ) continue adding syrup until all of the syrup is added . Allow cake to cool completely in pan before turning out on to a serving platter . Sprinkle with podered sugar , if liked .