Homemade Tortuga Rum Cake

Homemade Tortuga Rum Cake is a delicious and amazingly moist cake. A copy cat of the traditional favorite Tortuga Rum Cake, this one will taste just like the real thing!
Photo by Martha H.
Adapted from food.com

PREP TIME

45

minutes

TOTAL TIME

100

minutes

SERVINGS

1

cake

PREP TIME

45

minutes

TOTAL TIME

100

minutes

SERVINGS

1

servings

Adapted from food.com

Ingredients

  • BASIC CAKE MIX:

  • 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

  • CAKE:

  • 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

  • RUM SOAKING GLAZE:

  • 1/2

    cup butter (do not substitute)

  • 1/4

    cup water

  • 1

    cup granulated sugar

  • 1/2

    cup Whaler Vanille Rum (Hawaiian-style rum)

Directions

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. CAKE: Preheat oven to 325°F. 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 completely 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!

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