Tortuga Rum Cake (almost)
* exported from mastercook * 
recipe by : posted to the recipe link by kim of washington state 
serving size : 12 preparation time :0:55 
categories : a must try assign 
bundt cakes cakes 
creative/interesting/unusual heritage recipe 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
  tortuga rum not available to public --
  substitution is made
  basic scratch mix:
2 cup  cake flour
1-1/2 cup  granulated sugar
4 tsp  baking powder
1 tsp  salt
1 stick  butter -- cut in bits
3 Tbsp  vegetable oil
  for the cake:
1/2 cup  finely chopped walnuts
1   batch basic cake mix (as above)
1   35oz pkg vanilla pudding mix -- instant type
1/2 cup  milk
4   each eggs
1/2 cup  whaler's vanille rum -- hawaiian-style rum
1/2 cup  vegetable oil
1 tsp  vanilla extract
  rum soaking glaze:
1 stick  butter -- not margarine
1/4 cup  water
1 cup  sugar
1/2 cup  whaler's vanille rum -- hawaiian-style rum
tortuga rum isn't available to the public for sale. it is only made for 
use in the production of the cakes in the caribbean islands. a 
substitution of whaler's vanille rum is a close runner-up. 
for the basic scratch mix: use an electric mixer on low speed to 
combine the ingredients in a large mixing bowl until the mix is the 
consistency of fine gravel, and all of the particles are almost equal in 
size. (basic cake mix may be stored in a container in the refrigerator 
for 3 months. this makes about 5 cups of mix and may be multiplied for 
other recipes as needed) 
for the cake: preheat oven to 325 degrees. spray a large (12 cup size) 
bundt pan with non-stick cooking spray. sprinkle the chopped nuts into 
the bottom. 
place basic cake mix, pudding mix, milk, eggs, rum, oil and vanilla in a 
large bowl and combine on medium speed with an electric mixer for about 
2 or 3 minutes. scrape down the bowl halfway through. batter should be 
very smooth. pour into prepared bundt pan and level out top. 
bake until fully golden and tester comes out clean and cake springs back 
-- about 55 minutes. remove from oven and place on cooling rack while 
making soaking glaze. 
rum soaking glaze: in a small saucepan combine butter, water and 
sugar. bring to a boil carefully as mixture boils over very easily. 
reduce to a simmer and cook until sugar is dissolved and syrup is 
combine well and a little thicker. remove from heat and add the rum and 
mix to combine. 
while cake is still cooling, pour hot syrup into and on top of cake. 
there is a lot of syrup and if cake doesn't soak it up right away just 
wait a couple minutes and add the rest. it will take time to soak it 
cool cake completely in bundt pan before turning out onto serving 
platter. this cake is delicate, so once it is turned out, it cannot be 
moved around easily. can be eaten when fully cool, but better the next 
copied by tom shunick - a westminster receptarist 
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(ID: 9406) Mirror: Sat, Dec 27, 2003

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