* Exported from MasterCook *

Tortuga Rum Cake (almost)

Recipe By : Posted to The Recipe Link by Kim of Washington state
Serving Size : 12 Preparation Time :0:55
Categories : A Must Try Assign
Bundt Cakes Cakes
Creative/Interesting/Unusual Heritage Recipe
Caribbean-Style

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Tortuga Rum not available to public --
substitution is made
Basic Scratch Mix:
2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 stick butter -- cut in bits
3 tablespoons vegetable oil
For The Cake:
1/2 cup finely chopped walnuts
1 batch Basic Cake Mix (as above)
1 3.5oz pkg vanilla pudding mix -- Instant Type
1/2 cup milk
4 each eggs
1/2 cup 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 Whaler's Vanille Rum -- Hawaiian-style rum

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 Basic Scratch Mix: Use an electric mixer on low speed to
combine the ingredients in a large mixing bowl until the mix is the
consistency of fine gravel, and all of the particles are almost equal in
size. (Basic Cake Mix may be stored in a container in the refrigerator
for 3 months. This makes about 5 cups of mix and may be multiplied for
other recipes as needed)

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.

Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil and vanilla in a
large bowl and combine on medium speed with an electric mixer for about
2 or 3 minutes. Scrape down the bowl halfway through. 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.

Copied by Tom Shunick - A Westminster Receptarist

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