If you’re looking for a delicious, Caribbean-inspired dessert that will take your taste buds on an unforgettable journey, then the Tortuga rum cake recipe is a delicious and decadent treat that will be the star of your next gathering. The moist, buttery cake is infused with the unique flavor of Tortuga rum, bringing a taste of the tropics to your table.
But that’s not all – the cake is also smothered in a delicious, rum-infused glaze, making it a truly decadent treat. Whether you’re looking for a showstopping dessert for a special occasion or just a sweet treat to enjoy with your family, this Tortuga rum cake recipe is sure to please.
How to Make Tortuga Rum Cake At Home: A Slice of Paradise
In this Tortuga rum cake recipe, we’ll walk you through a step-by-step recipe to make your own homemade Tortuga rum cake. Whether you’re an experienced baker or just starting out, our recipe is easy to follow and promises to deliver a mouth-watering result.
So, let’s get started – it’s time to take a trip to the Caribbean! Follow these instructions to make this delicious Tortuga rum cake recipe.
Ingredients:
— For Cake Mix:
- Cake flour — 2 cups
- Granulated sugar — 1 ½ cups
- Butter (cut into bits) — ½ cup
- Vegetable oil — 3 tablespoons
- Baking powder — 4 teaspoons
- Salt — 1 teaspoon
— For Cake:
- Vanilla instant pudding mix — 1 package (3 ½ oz)
- Walnuts (finely chopped) — ½ cup
- Whaler vanille rum — ½ cup
- Vegetable oil — ½ cup
- Milk — ½ cup
- Vanilla extract — 1 teaspoon
- Eggs — 4
— For Rum Soaking Glaze:
- Granulated sugar — 1 cup
- Butter — ½ cup
- Whaler vanille rum — ½ cup
- Water — ¼ cup
Tortuga Rum Cake Recipe – Step By Step Instructions
— For Cake Mix:
Step 1:
Using a large mixing bowl, mix together the cake mix ingredients.
Step 2:
Mix the ingredients at a low speed until they reach the consistency of fine gravel, with evenly sized particles throughout. The mixture can be stored in the refrigerator for up to two months.
— For Cake:
Step 1:
Set your oven to 325 degrees Fahrenheit to preheat.
Step 2:
Apply nonstick cooking spray to a large 12-cup Bundt pan.
Step 3:
Spread the chopped walnuts evenly on the bottom.
Step 4:
In a large bowl, combine Cake Mix, oil, pudding mix, eggs, milk, vanilla extract, and rum. Mix on medium speed with an electric mixer for 2 to 3 minutes, stopping to scrape down the bowl halfway through.
Step 5:
The batter should have a very smooth consistency. Pour the mixture into the Bundt pan.
Step 6:
Bake the cake for approximately 55 minutes, or until it turns fully golden and a tester comes out clean. Additionally, the cake should spring back when touched.
Step 7:
Take the cake out of the oven and put it on a cooling rack while you prepare the soaking glaze.
— For Rum Glaze:
Step 1:
In a small saucepan, mix together the water, sugar, and butter. Heat the mixture carefully until it comes to a boil, being cautious as it has a tendency to boil over easily.
Step 2:
Reduce the heat to a simmer and cook until the sugar is completely dissolved and the syrup is well combined and slightly thickened.
Step 3:
Take the saucepan off the heat and add the rum. Mix the ingredients thoroughly to combine.
Step 4:
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:
Let the cake cool completely in the pan before removing it and placing it onto a serving platter.
Step 6:
Because this cake is fragile, it can’t be moved around easily once it has been removed from the pan. It can be consumed when it is fully cooled, but it is even more enjoyable the next day.
Decorating and Serving Ideas of Tortuga Rum Cake
Tortuga rum cakes are a delicious treat that can be served on any special occasion or just as a simple dessert. Here are some serving ideas with the Tortuga rum cake recipe:
- The cake can be decorated with fresh fruit, such as strawberries, mangoes, and pineapple.
- The cake can also be decorated with colorful sprinkles or drizzled with a rum glaze.
- If desired, the cake can be topped with a dollop of whipped cream or a light dusting of powdered sugar.
- For a more traditional look, the cake can be frosted with a layer of buttercream frosting.
Decorating and serving ideas for the Tortuga rum cake recipe are plentiful. One thing is for sure – this dessert is sure to impress and satisfy anyone with a sweet tooth.
FAQs
Why Is It Called A Rum Cake?
A rum cake is called so because it contains rum as one of its key ingredients. Tortuga rum cake recipe are popular in many parts of the world, especially in the Caribbean and Latin America, where rum is widely produced and used in many dishes and drinks.
How To Store And Keep The Tortuga Rum Cake?
Storing and keeping a Tortuga rum cake is an easy process. To maintain the freshness of the cake, it is best to store it in a cool, dry place away from direct sunlight. If you plan on storing your cake for an extended period of time, you can wrap it tightly in plastic wrap before placing it in an airtight container. This will help to keep it fresh and moist for up to 10 days.
Health Benefits of Tortuga Rum Cake?
Tortuga rum cake has many health benefits that should not be overlooked.
Firstly, it is made with all-natural ingredients and does not contain any artificial flavors or colors. This means that rum cake is a healthier alternative to traditional cakes that are often laden with unhealthy fats, sugars, and preservatives.
Furthermore, it is high in fiber, which helps to regulate digestion and keep you feeling full for longer, as well as being rich in B vitamins, magnesium, iron, and calcium.
Tortuga Rum Cake Recipe
Ingredients
For Cake Mix:
- Cake flour 2 cups
- Granulated sugar 1 ½ cups
- Butter (cut into bits) ½ cup
- Vegetable oil 3 tablespoons
- Baking powder 4 teaspoons
- Salt 1 teaspoon
For Cake:
- Vanilla instant pudding mix 1 package (3 ½ oz)
- Walnuts (finely chopped) ½ cup
- Whaler vanille rum ½ cup
- Vegetable oil ½ cup
- Milk ½ cup
- Vanilla extract 1 teaspoon
- Eggs 4
For Rum Soaking Glaze:
- Granulated sugar 1 cup
- Butter ½ cup
- Whaler vanille rum ½ cup
- Water ¼ cup
Instructions
For Cake Mix:
- Using a large mixing bowl, mix together the cake mix ingredients.
- Mix the ingredients at a low speed until they reach the consistency of fine gravel, with evenly sized particles throughout. The mixture can be stored in the refrigerator for up to two months.
For Cake:
- Set your oven to 325 degrees Fahrenheit to preheat.
- Apply nonstick cooking spray to a large 12-cup Bundt pan.
- Spread the chopped walnuts evenly on the bottom.
- In a large bowl, combine Cake Mix, oil, pudding mix, eggs, milk, vanilla extract and rum. Mix on medium speed with an electric mixer for 2 to 3 minutes, stopping to scrape down the bowl halfway through.
- The batter should have a very smooth consistency. Pour the mixture into the Bundt pan.
- Bake the cake for approximately 55 minutes, or until it turns fully golden and a tester comes out clean. Additionally, the cake should spring back when touched.
- Take the cake out of the oven and put it on a cooling rack while you prepare the soaking glaze.
For Rum Glaze:
- In a small saucepan, mix together the water, sugar, and butter. Heat the mixture carefully until it comes to a boil, being cautious as it has a tendency to boil over easily.
- Reduce the heat to a simmer and cook until the sugar is completely dissolved and the syrup is well combined and slightly thickened.
- Take the saucepan off the heat and add the rum. Mix the ingredients thoroughly to combine.
- 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.
- Let the cake cool completely in the pan before removing it and placing it onto a serving platter.
- Because this cake is fragile, it can't be moved around easily once it has been removed from the pan. It can be consumed when it is fully cooled, but it is even more enjoyable the next day.
