Island Plunder Rum Cake Food

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ALMOST TORTUGA RUM CAKE



Almost Tortuga Rum Cake image

Next best to the original! On our visit to the Caribbean, we brought home the best Rum Cake I've ever had.... in fact it's the very best of all cakes I've ever had!!! I then thought I'd send for some to be shipped to us and found the price to be $35 for the med. size ( I paid $18 on the Island) So my search for the recipe began! You can not purchase Tortuga Rum ANYWHERE except in the Caribbean - Whaler's Vanille Rum should be a close match. This next best copy-cat comes from Newsgroup Rec.food.recipes.

Provided by Heart N Soul

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 17

2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into bits
3 tablespoons vegetable oil
1/2 cup finely chopped walnuts
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup milk
4 eggs
1/2 cup whaler vanille rum (Hawaiian-style rum)
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup butter (do not substitute)
1/4 cup water
1 cup granulated sugar
1/2 cup whaler vanille rum (Hawaiian-style rum)

Steps:

  • Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
  • On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
  • This mix may be contained and stored for up to 3 months in the refrigerator.
  • For the Cake:.
  • Preheat oven to 325 degrees.
  • Spray a large Bundt pan (12 cup) with nonstick cooking spray.
  • Sprinkle the chopped walnuts on the bottom.
  • 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.
  • Batter should be very smooth.
  • Pour into Bundt pan.
  • Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
  • Remove from oven and place on a cooling rack while making the soaking glaze.
  • Rum Soaking Glaze:.
  • Combine butter, water and sugar in a small saucepan.
  • Bring to a boil carefully as mixture boils over very easily.
  • Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
  • Remove from the heat and add the rum, mix to combine.
  • 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.
  • Allow cake to cool completerly in pan before turning out onto serving platter.
  • This cake is delicate, so once it is turned out, it can not be moved around easily.
  • Can be eaten when fully cool, but even better the next day!

GRANDMA'S RUM CAKE



Grandma's Rum Cake image

This little cake is packed full of a lot of Island taste, coconut, rum, pineapple and macadamia nuts, how can that combination be anything but good? All we need are the Island music and cool winds! Didn't allow for cooling or chilling time.

Provided by Manami

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 9

1 (18 1/2 ounce) package yellow cake mix
1 (3 3/4 ounce) package vanilla instant pudding mix
1 (15 ounce) Coco Lopez
1/2 cup bacardi white plus rum
2 tablespoons bacardi white plus rum
1/3 cup vegetable oil
4 eggs
1 (8 ounce) can crushed pineapple, well drained
2 -3 tablespoons crushed toasted macadamia nuts, to taste (optional)

Steps:

  • Preheat oven to 350ºF.
  • In large mixer bowl, combine cake mix, pudding mix, 1/2 cup of rum, oil, eggs, and 1/2 cup cream of coconut. Beat on medium speed 2 minutes.
  • Stir in pineapple and crushed nuts(to taste).
  • Bake in a 10" tube pan for 50-55 minutes. Cool slightly.
  • Remove from pan. With a table knife or skewer, poke holes about 1" apart in cake from top to almost the bottom. Combine the remaining cream of coconut and rum. Pour over cake.
  • Chill thoroughly.
  • Garnish with whipped cream, pineapple chunks, cherries and/or toasted coconut if desired.
  • Enjoy!

Nutrition Facts : Calories 488.5, Fat 23, SaturatedFat 9.2, Cholesterol 85.7, Sodium 547.4, Carbohydrate 58.1, Fiber 1.7, Sugar 38.7, Protein 6.1

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