Almost Tortuga Rum Cake
Cooks in
Serves 12
Ingredients
- Basic Cake Mix
- 2 cups cake flour
- 1 ½ cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- ½ cup butter , cut into bits
- 3 tablespoons vegetable oil
- For the Cake
- ½ cup finely chopped walnuts
- 1 (3 ½ ounce) package vanilla instant pudding mix
- ½ cup milk
- 4 eggs
- ½ cup whaler vanille rum (Hawaiian-style rum)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- Rum soaking Glaze
- ½ cup butter (do not substitute)
- ¼ cup water
- 1 cup granulated sugar
- ½ cup whaler vanille rum (Hawaiian-style rum)
Directions
- 1 Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
- 2 On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
- 3 This mix may be contained and stored for up to 3 months in the refrigerator.
- 4 For the Cake:.
- 5 Preheat oven to 325 degrees.
- 6 Spray a large Bundt pan (12 cup) with nonstick cooking spray.
- 7 Sprinkle the chopped walnuts on the bottom.
- 8 Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through.
- 9 Batter should be very smooth.
- 10 Pour into Bundt pan.
- 11 Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
- 12 Remove from oven and place on a cooling rack while making the soaking glaze.
- <b>Rum Soaking Glaze:.</b>
- 13 Combine butter, water and sugar in a small saucepan.
- 14 Bring to a boil carefully as mixture boils over very easily.
- 15 Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
- 16 Remove from the heat and add the rum, mix to combine.
- 17 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.
- 18 Allow cake to cool completely in pan before turning out onto serving platter.
- 19 This cake is delicate, so once it is turned out, it can not be moved around easily.
- 20 Can be eaten when fully cool, but even better the next day!
Incoming search terms:
- whaler vanille rum (Hawaiian-style rum) (1)
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