Oh. My. God. My boss just gave me a 16 oz. Tortuga Caribbean Rum Cake
(after putting in gawdawful hours in preparation for a 5 day jury
trial) and it is awesome! I have made a few rum cakes in my day, but
next to *this* rum cake, I don't know from making rum cakes! They're
actually made in the Grand Caymans where they seem to know from rum,
too! The 16 oz. one is $17 each (ouch!) but I may buy some to give at
Christmas. Man, are they good!

http://www.tortugarums.com/rumcakes/...jectGroup_ID=6

And, noooo, I do not have any interest in the company except their rum
cakes! Although, their website does mention truffles and such :-)

Terry "Squeaks" Pulliam...eyeballing the gym in the a.m.
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

To reply, remove "gotcha"

On Wed, 22 Oct 2003 17:26:39 -0700, Terry Pulliam
> wrote:

>Oh. My. God. My boss just gave me a 16 oz. Tortuga Caribbean Rum Cake
>(after putting in gawdawful hours in preparation for a 5 day jury
>trial) and it is awesome! I have made a few rum cakes in my day, but
>next to *this* rum cake, I don't know from making rum cakes! They're
>actually made in the Grand Caymans where they seem to know from rum,
>too! The 16 oz. one is $17 each (ouch!) but I may buy some to give at
>Christmas. Man, are they good!
>
>http://www.tortugarums.com/rumcakes/...jectGroup_ID=6
>
>And, noooo, I do not have any interest in the company except their rum
>cakes! Although, their website does mention truffles and such :-)

They're really, *really* good if you heat them up a little before
eating them.

My parents gave me a couple of the little ones for Christmas last year
(I don't know how many ounces, but they were about 4 inches in
diameter).

Really good either by themselves, or with plain vanilla ice cream.

I hope I get some again this year...

-Sapphire.
-------------------------------------
Goddess of Unfinished Projects and of Autumn
High Priestess of Mess
Lead guitar for the abml out-of-practice musicians' band
Officially licensed pedant (Thanks Bookwurm!)
Wench #858 Madame
BEWARE the SPAM-TRAP! There is little difference
between "yahoo" and "yippee", except that one is
my e-mail address, and the other isn't.

Wish someone had the recipe and would post it.

Sapphire wrote:

> On Wed, 22 Oct 2003 17:26:39 -0700, Terry Pulliam
> > wrote:
>
> >Oh. My. God. My boss just gave me a 16 oz. Tortuga Caribbean Rum Cake
> >(after putting in gawdawful hours in preparation for a 5 day jury
> >trial) and it is awesome! I have made a few rum cakes in my day, but
> >next to *this* rum cake, I don't know from making rum cakes! They're
> >actually made in the Grand Caymans where they seem to know from rum,
> >too! The 16 oz. one is $17 each (ouch!) but I may buy some to give at
> >Christmas. Man, are they good!
> >
> >http://www.tortugarums.com/rumcakes/...jectGroup_ID=6
> >
> >And, noooo, I do not have any interest in the company except their rum
> >cakes! Although, their website does mention truffles and such :-)
>
> They're really, *really* good if you heat them up a little before
> eating them.
>
> My parents gave me a couple of the little ones for Christmas last year
> (I don't know how many ounces, but they were about 4 inches in
> diameter).
>
> Really good either by themselves, or with plain vanilla ice cream.
>
> I hope I get some again this year...
>
> -Sapphire.
> -------------------------------------
> Goddess of Unfinished Projects and of Autumn
> High Priestess of Mess
> Lead guitar for the abml out-of-practice musicians' band
> Officially licensed pedant (Thanks Bookwurm!)
> Wench #858 Madame
> BEWARE the SPAM-TRAP! There is little difference
> between "yahoo" and "yippee", except that one is
> my e-mail address, and the other isn't.

Thomas Shunick wrote:
>
> Wish someone had the recipe and would post it.

The people at work love rum cakes (I buy them in Grand Cayman 2-3
times a year). It is hard to keep rum cakes from getting destroyed on
the way home.

I have tried this recipe from Bacardi and I like it. Good luck in
your search.

Becca

Bacardi Rum Cake
By: Bacardi 12 servings

1 cup pecans; finely chopped
1 package yellow cake mix
1 - 3 ounce package vanilla pudding mix
4 large eggs
1/2 cup cold water
1/2 cup oil
1/2 cup dark bacardi rum

Glaze:
1/4 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark bacardi rum

Preheat oven to 325. Grease and flour a 10 cup bundt pan. Sprinkle
chopped pecans in bottom of pan. Pour batter of water, cake mix,
pudding, eggs, oil and rum over the nuts in the pan. Bake 1 hour or
until done by toothpick test. Cool and invert onto cake rack.
Glaze: Melt and stir all ingredients except rum over low flame for 5
minutes, keep stirring and wiping sides of pan. Take an ice pick
and make many holes, keep drizzling on the glaze until it is all
absorbed. You cannot rush this part. Let the cake sit until ready to
serve.

This cake will keep well and is better the next day. It will always be
very moist.

Never having the Tortuga Cake is the Bacardi just like it? Thanks.

Becca wrote:

> Thomas Shunick wrote:
> >
> > Wish someone had the recipe and would post it.
>
> The people at work love rum cakes (I buy them in Grand Cayman 2-3
> times a year). It is hard to keep rum cakes from getting destroyed on
> the way home.
>
> I have tried this recipe from Bacardi and I like it. Good luck in
> your search.
>
> Becca
>
> Bacardi Rum Cake
> By: Bacardi 12 servings
>
> 1 cup pecans; finely chopped
> 1 package yellow cake mix
> 1 - 3 ounce package vanilla pudding mix
> 4 large eggs
> 1/2 cup cold water
> 1/2 cup oil
> 1/2 cup dark bacardi rum
>
> Glaze:
> 1/4 cup butter
> 1/4 cup water
> 1 cup sugar
> 1/2 cup dark bacardi rum
>
> Preheat oven to 325. Grease and flour a 10 cup bundt pan. Sprinkle
> chopped pecans in bottom of pan. Pour batter of water, cake mix,
> pudding, eggs, oil and rum over the nuts in the pan. Bake 1 hour or
> until done by toothpick test. Cool and invert onto cake rack.
> Glaze: Melt and stir all ingredients except rum over low flame for 5
> minutes, keep stirring and wiping sides of pan. Take an ice pick
> and make many holes, keep drizzling on the glaze until it is all
> absorbed. You cannot rush this part. Let the cake sit until ready to
> serve.
>
> This cake will keep well and is better the next day. It will always be
> very moist.

Thomas Shunick wrote:
>
> Never having the Tortuga Cake is the Bacardi just like it? Thanks.

It is very similar to the Torguga cakes. I will have to make another
one just to check it out again.<g>

A few weeks ago, I tried several versions of rum cake; chocolate,
coconut, banana, peach, etc. They were all wonderful. I wish I had
their recipes.

Becca

Becca > wrote in :

> Thomas Shunick wrote:
>>
>> Wish someone had the recipe and would post it.
>
> The people at work love rum cakes (I buy them in Grand Cayman 2-3
> times a year). It is hard to keep rum cakes from getting destroyed on
> the way home.
>
> I have tried this recipe from Bacardi and I like it. Good luck in
> your search.
>
> Becca
>
> Bacardi Rum Cake
> By: Bacardi 12 servings
>
> 1 cup pecans; finely chopped
> 1 package yellow cake mix
> 1 - 3 ounce package vanilla pudding mix
> 4 large eggs
> 1/2 cup cold water
> 1/2 cup oil
> 1/2 cup dark bacardi rum
>
> Glaze:
> 1/4 cup butter
> 1/4 cup water
> 1 cup sugar
> 1/2 cup dark bacardi rum
>
> Preheat oven to 325. Grease and flour a 10 cup bundt pan. Sprinkle
> chopped pecans in bottom of pan. Pour batter of water, cake mix,
> pudding, eggs, oil and rum over the nuts in the pan. Bake 1 hour or
> until done by toothpick test. Cool and invert onto cake rack.
> Glaze: Melt and stir all ingredients except rum over low flame for 5
> minutes, keep stirring and wiping sides of pan. Take an ice pick
> and make many holes, keep drizzling on the glaze until it is all
> absorbed. You cannot rush this part. Let the cake sit until ready to
> serve.
>
> This cake will keep well and is better the next day. It will always be
> very moist.

I've made this recipe for years, too, and I really like it. However, I
almost always substitute Meyer's Plantation Rum for the Bacardi. It's
much "rummier"!

Wayne