The very first step in making a rum cake is to set aside your inhibitions.
Allowed to season for at least a day, your cake will not have a ‘smelly alcohol’ scent, nor will it taste as though you’ve doused your dessert with a drink. Or two.
This recipe is a clone of a well-known cake sold in the Cayman Islands by the makers of the rum used in this recipe - Tortuga. It is said to be difficult to find, but can be purchased in better liquor stores, often ordered by the store. Worth checking into. See the image in step 1 (not to be confused with this intro) so you will know what to look for in the liquor store.
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.
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'.
Alterations in text, but not the recipe, by Karen Manasco
Special thanks to Instructables member Starshipminivan, who reminded us that September 19 is
International Talk Like A Pirate Day!
Grab your bottle of rum and make a cake, or walk the plank!
See more at: http://talklikeapirate.com/
Step 1: Understand the procedure...
Ensure you have all of the ingredients, as some are listed twice, and even thrice among all three steps.
Basic mix - You will first create a basic mix that can be refrigerated for several months. But why wait?
Batter - This is added to the basic mix as stated above
Rum glaze - The finishing touch