Tortuga Golden Rum Cake from Caribbean, 454g

Product Information

After the glaze has been absorbed, wrap the cake tightly with plastic wrap and then aluminum foil. Don’t cut the cake until the next day. This will seal in all of the rum flavor. In a standing mixer fitted with the paddle attachment, beat together butter, oil, and sugar for 5 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Add heavy cream (or milk), rum, and vanilla, and beat until combined. On low speed, beat in the flour mixture and mix just until combined. If you do not have official Caribbean rum, any gold rum will work…just make sure you use a good quality rum or it will taste bitter…trust me on this one. 😉 I happened to have a bottle of rum from St. Croix sitting around from when the kids went on that cruise, and I decided to put it to good use.

To make this citrus cake you’ll need the same ingredients as in the basic recipe, but add fresh orange juice, butter, and grated orange zest. If you really love citrus, try mixing it up by adding one part orange juice and one part pineapple or grapefruit juice! Mix together cake mix, pudding mix, rum, oil, water, and eggs in a large mixing bowl.Blend together with an electric mixer on low speed for 1 minute. The base of this rum cake recipe is a basic batter made with flour, cornstarch and baking powder for your dry ingredients and both butter, oil and heavy cream (or milk) for your liquids. The use of butter, oil and heavy cream means the cake is light and fluffy with a tender moist crumb from the added oil. It also gets soaked in a butter-rum syrup once it’s out of the oven. Distilled from sugarcane, rum began to be produced in the 17th century when the enslaved people discovered that molasses, a by product of sugar refining, could be fermented into alcohol.

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Combine butter, water, ½ cup brown sugar, and ½ cup white sugar in a saucepan over medium heat. Bring to boil and boil for about 5 minutes, stirring occasionaly. Remove from heat and stir in 1/2 cup of rum.

You can use this same methodology, but use juice instead of rum. Use mango juice or papaya or guava to at least keep it along the tropical themes from the Caribbean! Travel to the Caribbean

Method

This rum bundt cake or tortuga rum cake comes from the Caribbean and whilst delicious it has a lot of rum in it. The cake is baked with rum, soaked with rum after baking and then covered in a rum glaze. If you wait 24 hours to eat this cake, the ground almonds soak up all of that rum syrup and the cake becomes moist and doughnut like. It’s completely delicious. It’s a fantastic book, although I’ll be honest I’m used to working in grams and the focus in this book is mainly in ounces. Whilst both amounts are included, you need a set of digital scales because this cake has amounts like 468g and 562g, I didn’t want to risk rounding them up or down, so I just used them as instructed and the cake turned out perfectly. The SteamBake function couldn’t be simpler, you just add 100ml of water to the cavity in the bottom of your oven, set the oven to ‘True Fan Cooking’ press the ‘SteamBake’ button and select the desired temperature. The oven will beep when it has got up to temperature and you can begin cooking. It can be used for a whole of host of baked goods from bread, pastry and even Yorkshire pudding.

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. Best of all, this Tortuga Rum Cake from Scratch still has the amazing flavor and texture you get from the Tortuga Rum Cake often sold in airport duty free shops in the Caribbean. Spoon the glaze over the cake, allow it to seep into the holes and drizzle down the sides and into the center of the cake. Now let’s get to this delicious recipe! Here are some tips to make sure you achieve the perfect Caribbean Rum Cake (no pudding version) Recipe NotesMeanwhile, make the rum syrup. In a saucepan set over a medium-high heat, combine the butter, water, sugar and salt and cook, stirring, until the butter has melted and the sugar has dissolved. Bring to the boil, then reduce the heat to low and simmer for 10 minutes. Remove from the heat and slowly stir in the rum. This recipe may seem like a bit of departure as many use dry pudding mix and/or yellow cake mix, however this is an rum cake recipe from scratch. Therefore, these processed box mixes are not utilized in this all natural recipe. The use of dry milk powder gives the cake the same soft and tender texture. 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. The cake also has a crunchy sugar crust because the bundt tin (or kugelhopf which I used) is coated in butter and granulated sugar before placing it in the fridge to harden up. This adds another texture to the cake along with the icing and rich centre. If you want to impress your future in-laws, bake them a Caribbean Rum Cake. Well, that’s what I did. My then guy friend, who is now my husband, invited me to his house for Thanksgiving soon after we met. I wanted to bring something that was delicious yet a little risky. Rum cake became a clear and obvious choice to bring.

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. You will find many versions of this cake recipe online and in Caribbean cookbooks, however most of them use vanilla pudding mix in the batter. I always try to cook with natural products whenever possible, so I wanted to come up with a from scratch version but that would still have the moist and tender crumb but does not include processed pudding mix. Therefore mine is a bit of a departure from the original recipe, but still has the same soft and moist tender crumb. I hope with all this talk of rum and the delicious recipes you saw this week, you have been inspired to plan your next vacation to the Caribbean. Looking for ideas? How about Dominica? With its unspoiled beauty, it is a great destination for nature lovers! On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.

Introduction

Preheat oven to 325 degrees. Generously spray the inside of a 12 cup bundt pan with baking spray, set aside. You can use either a 9″ or 10″ cake pan, but you will get more height in the cake (like in the first image) if you use the 9″ cake pan.