Island Rum Cake Food

ALMOST TORTUGA RUM CAKE

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!

ISLAND PLUNDER RUM CAKE

Steps:

• Preheat oven to 325°F.
• Spray bundt pan with cooking spray. Sprinkle in chopped pecans. Set aside.
• Using a blender, pulse peaches until liquid.
• Mix all cake ingredients together including peaches, except raisins. Pour mixture into bundt pan. Add golden raisins, distributing evenly.
• Bake for 1 hour. Test with toothpick. If inserted toothpick comes out clean, your cake is done. Cool for ½ hour.
• Invert on a cakeplate. Remove from pan.
• Poke holes in cake using a fork.
• Pour glaze equally over the cake to distribute.
• For glaze:.
• Melt butter in pan.
• Stir in water and rum.
• Add honey and boil 5 minutes, stirring constantly.
• Remove from heat.
• Add zest of one lime.
• *You may use ground ginger in place of crystallized ginger in the cake mixture, but use ½ amount.