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...
Directions: Cake will consist of three steps. Please read entire recipe before starting.
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
Step 2: Make the BASIC MIX...
* 2 cups Pillsbury Softasilk cake flour (don't skimp, just buy it)
* 1 1/2 cups sugar
* 4 teaspoons baking powder (check the date, use fresh powder)
* 1 teaspoon salt
* 1/2 cup or one stick of butter (not margarine)
* 3 tablespoons vegetable oil
* 1/2 cup of chopped walnuts (do not add to mix or batter)
1. Create the Basic mix by combining all ingredients as listed above, but do not add walnuts
They will be chopped and placed into the bottom of the Bundt pan before baking.
2. Mix in a large bowl at medium speed until mix is well blended, yet still chunky.
3. It is said this mix can be kept up to three months when refrigerated.
Step 3: Preheat the Oven, Prepare the Pan...
Preheat oven to 325°.
Spray a large Bundt cake pan with non-stick cooking spray.
I prefer to use Pam butter flavored spray.
Evenly spread 1/2 cup finely chopped walnuts into the bottom of the Bundt pan.
I can't say enough about hubby's Pampered Chef cheese grater for this step.
Three dollars at a yard sale, can't be beat.
Step 4: Make the BATTER...
Add the following batter mix to your basic mix. Yes, you will be adding
the batter ingredients together with the basic mix you made in Step 2, all
in the same mixing bowl at this time.
To create the batter, you will need the following:
* 1 (3 1/2 ounce) package instant vanilla pudding mix
* 1/2 cup milk
* 4 eggs
* 1/2 cup Tortuga Gold Rum
* 1/2 cup vegetable oil
* 1 teaspoon vanilla extract (May I suggest Watkins brand vanilla?)
1. Mix on medium speed with an electric mixer for two to three minutes.
Make certain your batter is smooth and lump free.
See Step 6...
Step 5: Mix the BASIC With the BATTER...
3. Observe the cute heart shape created in the mixture.
Step 6: Pour the Batter Into the Prepared Bundt Pan...
Pour batter into the Bundt pan (remember, you have already sprayed the pan and sprinkled the chopped walnuts into the bottom)
Set a timer and bake approximately 55 minutes. Ensure a knife inserted into the cake will come out clean, and the cake is a beautiful golden yellow and brown. Remove cake from oven, set aside to cool on a wire rack. Don't worry if the cake has a split ring on the top. It is normal for this to occur.
Step 7: Create the Glaze...
While the cake is baking, create the rum glaze. This is the glaze you will drizzle on the
cake while it is still in the Bundt pan.
* 1/2 cup butter (for the third time, do not use margarine)
* 1/4 cup water
* 1 cup sugar
* 1/2 cup Tortuga Gold Rum
1. Combine butter, water and sugar in a small saucepan.
2. Slowly bring to a boil, stirring frequently. Don't turn your back. It will boil over!
3. Reduce heat, simmer until sugar dissolves to create a syrup. Slowly but steady. If the glaze seems a bit watery, now is the time to turn the heat back up, but be careful, and keep stirring, then turn it down and it should thicken up.
4. Remove from heat, slowly add rum, and stir well. Do not try to bring the mix back to a boil once you have already added the rum. Don't ask me why, just don't do it. Okay, ask me. But I may fib about what really happened.
See step 8...
Step 8: Pour the Glaze Onto the Cake...
While the cake is cooling, pour some of the glaze evenly over the cake. Don't panic, the cake will absorb the glaze and it will not be soggy. Take your time, pour a little here and there, allow it to soak in, fix yourself a glass of tea, add some more, check your email, add a little more glaze. Continue until all glaze is used on the cake. If you dump the entire pan full of glaze on the cake at once, your cake may be a flop. Patience.
Allow the cake to completely cool before carefully turning it over onto a cake plate or serving platter.
Don't touch it, don't taste it, don't play with it, and especially don't move it.
The next day, enjoy. Sure, you can eat it now, but why rush a good thing. Be patient. It's worth it!
Personally, I find the cake just a tad naked, so I will likely create a light glaze with powdered sugar to drizzle neatly on the top.
Stand back and admire your cake. Brag about your cake. Share the recipe. And maybe the rest of the rum.