Tortuga Rum Cake

This recipe can be made as a full-sized bundt cake, or as mini-bundt cakes! Serves: 12

Photo by Martha H.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • FOR THE CAKE:

  • 1 cup 1

    cup Finely Chopped Nuts (walnuts, Pecans Or Macadamia Nuts)

  • 1 box 1

    box Yellow Cake Mix, 18 Ounce Box (no Pudding In The Mix!)

  • 1 box 1

    box Vanilla Or Banana Instant Pudding, 3.5oz

  • 1/2 cups 1/2

    cups Milk

  • 4 4

    whole Eggs

  • 1/2 cups 1/2

    cups Rum (vanilla, Banana, Dark, Etc)

  • 1/2 cups 1/2

    cups Vegetable Oil

  • 1 teaspoon 1

    teaspoon Vanilla Extract

  • _____

  • FOR THE GLAZE:

  • 3/4 cups 3/4

    cups Butter

  • 1/4 cups 1/4

    cups Water

  • 1/2 cups 1/2

    cups Granulated Sugar

  • 3/4 cups 3/4

    cups Rum (same As Used In The Cake)

Directions

For the cake: 1. Preheat oven to 325 degrees F. 2. Spray mini-bundt pans or a large Bundt pan (12 cup) with nonstick cooking spray. 3. Sprinkle the chopped nuts on the bottom of the pan. Minis will take between 1/2 to 1 teaspoon of nuts each. 4. Combine cake mix, pudding mix, milk, eggs, rum, oil, and vanilla extract on medium speed with electric mixer for 2 to 3 minutes. Batter should be very smooth when you are done, you don’t want lumps! 5. Pour into Bundt pan(s) and bake for about 20 minutes (mini-bundts) or 55 minutes (large bundt pan). 6. Keep an eye out and bake until the cake is fully golden and a tester comes out clean. The cake will spring back when touched. 7. Remove promptly from the oven and place on a cooling rack while you make the rum soaking glaze. Rum Soaking Glaze: 1. Combine butter, water and sugar in a small saucepan. You can have everything measured and ready to go in the saucepan while the cake is baking, and then apply the heat once the cake comes out of the oven. 2. Bring to a boil carefully. The mixture boils over very easily, so keep a constant eye on it. 3. Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker. 4. Remove from the heat and add the rum, mixing to combine. 5. While the cake is still cooling in the pan, poke some holes in the cake with a toothpick and 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. For the mini-bundts, I used a syringe to inject the glaze, as it was easier to control. Inject in 4-5 spots around the cake, and drizzle extra to soak into bottom. 6. Allow cake to cool completely in the pan before turning out onto serving platter. 7. This cake is delicate, so once it is turned out, it can not be moved around easily. I recommend turning it out on the dish you will be using to transport and/or serve it from. 8. Can be eaten when fully cool, but it is even better the next day.

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