Tortuga Golden Rum Cake from Caribbean, 454g

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The outside is sweet and slightly crunchy. The inside is moist and almost delicate, and the rum flavor mixed with the butter is pure heaven!! Place the cake mix, pudding mix, orange juice, melted butter, rum, eggs, and orange zest in a large mixing bowl. There are basically three types of rum, depending on how long it has been aged – white, amber or dark. I’ve made this cake with both white rum and amber rum at different times, but you can use whichever you have about. Some people also mix and may use half white and half dark rum when making it. Don’t drink alcohol? 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!

After soaking, use a butter knife to release the sides of the cake from the bundt pan. Remove cake from bundt cake by flipping it onto a platter. Spoon the hot rum glaze over the cake, allowing it to soak into the holes and drizzle down the sides and in 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 Notes 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.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. For the glaze you will need butter, sugar, dark rum, and orange juice. We like to use local orange juice, but use whatever is your favorite. 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. To prepare the batter, you’ll use the same process as with the basic recipe except add in the new citrus ingredients. I love the way this cake smells when it is baking in the oven. It perfumes the whole house! I’m not entirely sure how authentic the recipe in The Bouchon Bakery Cookbook is, but it tastes amazing. You need to use dark rum for this and try not to scrimp on the cost. I used Havana Club 7 year old and you can really taste it in the finished cake.

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. This cake is not simply infused with rum flavor so that you just get a slight aftertaste. This cake is drunk with rum, literally, as the methodology involves feeding the cake with a rum syrup after it has been baked. In a separate bowl, whisk together the eggs, milk, rum, vanilla extract and 3 tablespoons of the vegetable oil.Add the eggs, milk, rum, oil and vanilla extract. Beat until well combined and smooth, scraping the sides as needed…..

The basic rum cake is delicious, but if you want to elevate this recipe, and really create a crowd-pleaser for your next gathering, try this citrus twist! This rum cake is moist and delicious, and truly it is hard to stop at just one slice. It is my most requested dessert for any function that we attend. How To Make A Citrus Rum Cake When I visit the Caribbean, I am usually so filled with delicious home cooking from my family that I am not usually looking for cakes when I am getting ready to leave. 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.Remove from heat and stir in the rum.Slowly begin to pour the syrup over the cake {while still warm, but it doesn’t have to be immediately}. Pour the batter into the bundt tin and bake for 50–60 minutes, until an inserted skewer comes out clean. This is the first item I’ve made in my brand new AEG SteamBake oven and it helped to produce a perfect cake. The steam function has become available because of it’s success in professional kitchens and bakeries. AEG will now have SteamBake technology as standard in all of their new multi-function ovens from June 2016. However, I was at a food festival a few weeks ago when I tasted this type of Rum Cake and I knew I had to figure out how to replicate it. The vendor was so nice and explained to me how she made it. It may seem like a lot of syrup when you make the rum glaze, but don’t be afraid when you see the soaking glaze go almost to the top of the cake pan. I promise you – it is not too much sauce.

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. Copycat TortugaRum Cake is a rum soaked cake that is laced with rum – included in the batter as well as being fed with a delicious rum glaze. This Tortuga Rum Cake Recipeis different than many recipes you will find for this popular Caribbean Rum Cake. Instead of using processed pudding mix and boxed yellow cake mix, this recipe is a from scratch natural recipe, avoiding the use of processed ingredients.

Essential kit

Preheat oven to 325 degrees. Generously spray the inside of a 12 cup bundt pan with baking spray, set aside. The main reason I wanted the book is because my favourite blog Hint of Vanilla has referenced the book a lot in her recipes. Her blog is absolutely wonderful and the patisserie she creates is amazing. So I wondered if there were any secrets hidden in this book that might help me. 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. 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.