Tortuga Golden Rum Cake from Caribbean, 454g

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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. Vanilla Extract: this balances the rum flavor and enhances all the other flavors that would taste duller without it.

Jamaican Rum Cake - Aimee Mars Jamaican Rum Cake - Aimee Mars

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'. Bundts just look so much fun don’t they? Buttering and sugaring the pan is a pain too! It does give a nice crunch too. I’m glad I gave you a memory of your childhood. x I prefer making this cake with three different kinds of rum because I think it adds a wonderful flavor dynamic. Triple rum you say…? I’m in! It sounds really delicious, and the sugar crust is a brilliant idea. The Bouchon Bakery Cookbook is on my (very long) cookbook wishlist, if it is one that you would recommend then I might ask for it for my birthday 🙂 xThe batter comes together easily, with not that much more effort than a cake mix, but the results are infinitely better. All of the baked goods I’ve tried have been great so far. Thanks for the kind words about the cake. x

Better Than Tortuga Rum Cake - Goodie Godmother Better Than Tortuga Rum Cake - Goodie Godmother

So, for a novice such as me, would you say that I should have been more generous with the pouring while it was still hot. To be more precise I used a measuring cup to hold the contents of the glaze so about how much at a time should I have poured while the cake was still warm and cooling? Combine water rum, water sugar and butter in to sauce pan. Heat over medium heat, stirring until boiling. Boil for 2 minutes stiring occasionally. Pour batter into the prepared Bundt pan, smoothing it out with the rubber spatula. Place the pan in the oven.

Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.

tortuga Caribbean Rum Cakes (16oz) tortuga Caribbean Rum Cakes (16oz)

I always make extra rum syrup. When ready to serve the cake I’ll warm the syrup and then drizzle it over the top as I’m slicing it. It’s simply divine! Once slightly cooled, run a knife gently around the edges of the pan and carefully invert the rum soaked cake onto a plate. Brush the remaining glaze along the top and sides of the cake and let it cool to room temperature. That’s why it’s perfect to share with (age-appropriate) friends and family all summer long! How To Make It:All Caribbean islands have large sugarcane plantations. Sugar is one of the major GDP in most of the Caribbean except on islands like Aruba, which is a tropical desert. While the cake is still cooling, pour a portion of the hot syrup onto the top of the cake and let it soak in. It may take a few minutes for the syrup to absorb completely, as there will be a lot of it. Add more syrup as necessary until all of the syrup has been used. Step 5: 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!