Tortuga Rum Cake - altered

By ctozzi

Ingredients

• Rum Soaking Glaze:
• 2 cups cake flour (2 cups AP flour less 4 tbsps + 4 tbsps cornstarch)
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 (3 1/2 oz) package vanilla instant pudding mix
• 1 cup oil
• 1 1/2 cups granulated sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/3 cup rum (I used Jamaican Appleton Estate Rum)
• 1/2 cup finely chopped walnuts
• 1/4 cup butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/3 cup rum (I used Jamaican Appleton Estate Rum)

Preparation

Step 1

Preheat oven to 325 degrees.

Spray a large Bundt pan with nonstick cooking spray.

Sprinkle the chopped pecans on the bottom.

In a large mixing bowl, combine eggs, oil, sugar and vanilla until light and fluffy.

In a medium bowl, combine flour, baking powder, salt, pudding mix.

In small bowl, combine milk and rum.

Add flour to egg mixture, alternating with milk mixture 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 batter into Bundt pan.
Bake for about 60 minutes, until fluffy 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 the 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.