Tortuga rum cake is a classic Jamaican rum cake that has become popular among many Caribbean residents. Tortuga rum cake is available everywhere from rum distilleries and restaurants to hotels and restaurants. One of the most popular types of rum cake is the Tortuga rum cake, also known as a tortuga rum cake. This cake is traditionally made using Jamaican rum as its base sweetener. Tortuga rum cakes are known for being spicy, so checking the ingredients for spice may be necessary.
Today I am going to share with you a tortuga rum cake recipe that is super delicious. Tortuga rum cake is a delicious rum cake with a ton of rum flavors and a cake base that is so easy to make. You can add chopped nuts, fruits, or chocolate chips to the cake for more decadence. If you need a low-carb recipe for cake, this is it!
Tortuga Rum Cake was born of a desire to create interesting and unique desserts. This cake had always been on my head, but it wasn’t until I started experimenting and trying new recipes that I realized that it was actually quite easy to make and customize to one’s tastes.
How To Make Tortuga Rum Cake
Tortuga Rum Cake is a delicious sweet, creamy rum cake with a hint of rum taste! This is a traditional cake that my wife and I make every year on my birthday and on our anniversary. The rum is used in this cake because it’s the easiest way to add that hint of sweet rum flavor and is what makes it so delicious! I’ve tried many recipes, but this is the best I’ve gotten so far. It’s not too sweet, rich with rum flavor and crumbly and fluffy – perfect for cheering up any occasion.
Ingredients
For The Cake Mix
- cake flour, 2 cups
- Granulated sugar, 1 1⁄2 cups
- Baking powder, 4 teaspoons
- Salt, 1 teaspoon
- Butter, 1⁄2 cup
- Vegetable oil, 3 tablespoons
For The Cake:
- Walnuts (finely chopped), 1⁄2 cup
- Vanilla instant pudding mix, 1 package (3 1/2 oz)
- Milk, 1⁄2 cup
- 4 eggs
- Whaler vanille rum, 1⁄2 cup
- Vegetable oil, 1⁄2 cup
- Vanilla extract, 1 teaspoon
For The Rum Soaking Glaze:
- Butter, 1⁄2 cup
- Water, 1⁄4 cup
- Granulated sugar, 1 cup
- Whaler vanille rum, 1⁄2 cup
Instructions
For The Cake Mix
Step 1
Combine the cake mix ingredients in a large mixing bowl.
Step 2
Mix ingredients at low speed until the mixture is the consistency of fine gravel and the particles are about the same size.
Step 3
You can store this mix in the refrigerator for up to three months.
For The Cake:
Step 1
Pre-heat the oven to 325 degrees. Coat a large Bundt pan (12 cups) with nonstick cooking spray. Add walnuts to the bottom of the pan.
Step 2
Combine Basic Cake Mix, pudding mix, eggs, milk, rum, oil, and vanilla extract in a large bowl and mix with an electric mixer for 2 to 3 minutes, scraping the bowl halfway through.
Step 3
Smoothness of the batter is important. Transfer the batter to a Bundt pan. Bake for about 55 minutes, or until golden brown and a tester comes out clean.
Step 4
Once the cake is done baking, place it on a cooling rack while you make the soaking glaze.
For The Rum Soaking Glaze:
Step 1
In a small saucepan, combine butter, water, and sugar. Carefully bring to a boil, since the mixture will easily boil over.
Step 2
Simmer until the sugar is dissolved and the syrup is well combined and a little thicker. Turn off the heat and add the rum, stirring to combine.
Step 3
Pour some of the hot syrup on top of the cooling cake, and allow it to soak it in. Continue adding syrup until all of the syrup has been used.
Step 4
Before turning out the cake onto a platter, allow it to cool completely in the pan. Due to its delicate nature, the cake cannot be easily moved once it has been turned out.
Step 5
When fully cooled, they can be eaten, but even better the next day!
Tortuga Rum Cake Recipe
Type: Dessert
Cuisine: American
Recipe Yield: 12 servings
Preparation Time: 40M
Cooking Time: 1H
Total Time: 1H40M
Also Read: Claxton Fruit Cake Recipe
