Best 2 Homemade Tortuga Rum Cake Recipes
Indulge in the Caribbean's finest with our Tortuga Rum Cake. Originally from the Cayman Islands, this delectable treat is making waves across the world. This classic cake is a perfect balance of sweet and boozy, and its distinctive flavor profile is sure to tantalize your taste buds.
With three unique recipes to choose from, this article caters to every baker's skill level. Whether you're a seasoned pastry chef or a home cook looking to impress, we've got you covered. Our original Tortuga Rum Cake recipe stays true to tradition, while our simplified version streamlines the process for beginners. And for those with a sweet tooth, our chocolate-infused Tortuga Rum Cake is an absolute must-try.
So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to the Caribbean. Get ready to delight your family and friends with the unforgettable taste of Tortuga Rum Cake, a true testament to the power of culinary fusion.
ALMOST TORTUGA RUM CAKE
Next best to the original! On our visit to the Caribbean, we brought home the best Rum Cake I've ever had.... in fact it's the very best of all cakes I've ever had!!! I then thought I'd send for some to be shipped to us and found the price to be $35 for the med. size ( I paid $18 on the Island) So my search for the recipe began! You can not purchase Tortuga Rum ANYWHERE except in the Caribbean - Whaler's Vanille Rum should be a close match. This next best copy-cat comes from Newsgroup Rec.food.recipes.
Provided by Heart N Soul
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- 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.
- For the Cake:.
- Preheat oven to 325 degrees.
- 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 completerly 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!
HOMEMADE TORTUGA RUM CAKE RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 20
Steps:
- 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!
Tips:
- For the best results, use dark rum. This will give the cake a richer flavor.
- Be sure to grease and flour the bundt pan thoroughly. This will help the cake come out of the pan easily.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. This may take longer than the time specified in the recipe, depending on your oven.
- Let the cake cool completely before glazing it. This will help the glaze set properly.
- Store the cake in an airtight container at room temperature for up to 3 days.
Conclusion:
Tortuga rum cake is a delicious and decadent dessert that is perfect for any occasion. With its rich, moist texture and boozy glaze, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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