Tortuga Rum Cake-Almost
Tortuga Rum isn't available to the public for sale. It is only made for use in the production of the cakes in the Caribbean Islands. A substitution of Whaler's Vanille Rum is a close runner-up.
For The Cake:
1/2 Cup finely chopped walnuts
1 stick butter, cut in bits
1-1/2 Cups granulated sugar
2 Cups cake flour
4 Teaspoons baking powder
1 Teaspoon salt
3 Tablespoons vegetable oil
1 -3.5oz pkg INSTANT vanilla pudding mix
1/2 Cup milk
4 eggs
1/2 Cup Tortuga Rum or if you can't find it, Whaler's Vanille Rum, Hawaiian-style rum
1/2 Cup vegetable oil
1 Teaspoon vanilla extract
Rum Soaking Glaze:
1 stick butter, not margarine
1/4 Cup water
1 Cup sugar
1/2 Cup Tortuga Rum or Whaler's Vanille Rum, Hawaiian-style rum
Directions For the Cake:
Preheat oven to 325 degrees. Spray a large (12 cup size) bundt pan with non-stick cooking spray. Sprinkle the chopped nuts into the bottom of pan.
Cream butter and sugar. Add remaining cake ingredients and combine on low with electric mixer for about 1 minute to moisten the dry ingredients, scrapping bowl. Mix on medium speed for 2-3 minutes. Scrape bowl ha;f way through mixing. Batter should be very smooth. Pour into prepared bundt pan and level out top.
Bake until fully golden and tester comes out clean and cake springs back -- about 55 minutes. Remove from oven and place on cooling rack while making soaking glaze.
Rum Soaking Glaze:
In a small saucepan combine butter, water and sugar. Bring to a boil carefully as mixture boils over very easily. Reduce to a simmer and cook until sugar is dissolved and syrup is combine well and a little thicker. Remove from heat and add the rum and mix to combine.
While cake is still cooling, pour hot syrup into and on top of cake. There is a lot of syrup and if cake doesn't soak it up right away just wait a couple minutes and add the rest. It will take time to soak it up.
Cool cake completely in bundt pan before turning out onto serving platter. This cake is delicate, so once it is turned out, it cannot be moved around easily. Can be eaten when fully cool, but better the next day.
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Here is another version of this cake using a cake mix.
The following information was with the original post.
I don't believe there is a way to get the authentic recipe. Check out this information:
Tortuga Rum Cake, Cayman Island. This recipe for rum cake originated from the owners of the Tortuga Rum Company Limited over one hundred years ago, and it has been passed down through the family generation after generation. Made with a special Tortuga gold blend of rum that is not bottled or available to the public.
You can probably approximate it with this recipe, by using a very good, very dark rum.
Ingredients:
Rum Cake
1 cup chopped walnuts
1 box yellow cake mix
1 small package instant vanilla pudding mix
1/4 cup water
3/4 cup dark rum (Tortuga Dark preferably)
1/2 cup oil
4 eggs
Rum Glaze:
1/4 cup water
1/4 cup dark rum
1 cup sugar
1 stick butter
Directions:
Preheat oven at 325 F. Grease and flour a bundt pan Sprinkle walnuts over the bottom of the pan. Blend dry cake mix, dry pudding mix, water, rum, oil and eggs for 2 minutes. Pour over walnuts in pan. Bake for 1 hour Prepare Secret sauce 10 minutes before cake is finished baking. Combine water rum, water sugar and butter in to sauce pan. Heat over medium heat, stirring until boiling. Boil for 2 minutes stirring occasionally. Remove cake from oven. While in pan, gently stab cake with sharp knife. Slowly pour sauce over cake (will look like too much sauce, but cake will absorb it) Let the cake cool in the pan for 30 minutes before removing from pan.
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