Tortuga Golden Rum Cake from Caribbean, 454g

Product Information

This recipe may seem like a bit of departure as many use dry pudding mix and/or yellow cake mix, however this is an rum cake recipe from scratch. Therefore, these processed box mixes are not utilized in this all natural recipe. The use of dry milk powder gives the cake the same soft and tender texture.

I’m not entirely sure how authentic the recipe in The Bouchon Bakery Cookbook is, but it tastes amazing. You need to use dark rum for this and try not to scrimp on the cost. I used Havana Club 7 year old and you can really taste it in the finished cake. Caribbean Rum Cake is a soft and moist cake to be enjoyed during holiday time or any special occasion!This from scratch version of Caribbean Rum Cake is super soft and moist and drunk with rum – as it should be! In a standing mixer fitted with the paddle attachment, beat together butter, oil, and sugar for 5 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Add heavy cream (or milk), rum, and vanilla, and beat until combined. On low speed, beat in the flour mixture and mix just until combined. Copycat TortugaRum Cake is a rum soaked cake that is laced with rum – included in the batter as well as being fed with a delicious rum glaze. This Tortuga Rum Cake Recipeis different than many recipes you will find for this popular Caribbean Rum Cake. Instead of using processed pudding mix and boxed yellow cake mix, this recipe is a from scratch natural recipe, avoiding the use of processed ingredients.In a large bowl, combine flour, sugar, pudding mix, baking powder, salt, and butter. Beat on low until mix resembled small pebbles…..

This is the first item I’ve made in my brand new AEG SteamBake oven and it helped to produce a perfect cake. The steam function has become available because of it’s success in professional kitchens and bakeries. AEG will now have SteamBake technology as standard in all of their new multi-function ovens from June 2016. Remove from heat and stir in the rum.Slowly begin to pour the syrup over the cake {while still warm, but it doesn’t have to be immediately}. This makes a really big cake, so you’ll have lots to share round. I made the batter in my KitchenAid and it nearly filled it! So you will need a big bowl and a strong arm if you don’t use a food mixer for this, but it’s worth it. The cake also has a crunchy sugar crust because the bundt tin (or kugelhopf which I used) is coated in butter and granulated sugar before placing it in the fridge to harden up. This adds another texture to the cake along with the icing and rich centre.

Add the eggs, milk, rum, oil and vanilla extract. Beat until well combined and smooth, scraping the sides as needed….. Don't run at the note of 'clone', as this cake is indeed delicious, the next best thing to an actual Tortuga Rum Cake from the Carribean. If you are unable to locate this rum, Whaler's Vanille (not a typo) can be substituted. Now let’s get to this delicious recipe! Here are some tips to make sure you achieve the perfect Caribbean Rum Cake (no pudding version) Recipe Notes The SteamBake function couldn’t be simpler, you just add 100ml of water to the cavity in the bottom of your oven, set the oven to ‘True Fan Cooking’ press the ‘SteamBake’ button and select the desired temperature. The oven will beep when it has got up to temperature and you can begin cooking. It can be used for a whole of host of baked goods from bread, pastry and even Yorkshire pudding. Allowed to season for at least a day, your cake will not have a ‘smelly alcohol’ scent, nor will it taste as though you’ve doused your dessert with a drink. Or two.

This cake is made with boxed cake mix (shhh, that’ll be our little secret) and soaked with good quality dark rum. I originally found the recipe on all recipes but have made a few adjustments over the years to suit my taste. How to make Caribbean Rum Cake Spoon the glaze over the cake, allow it to seep into the holes and drizzle down the sides and into the center of the cake. 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. I hope with all this talk of rum and the delicious recipes you saw this week, you have been inspired to plan your next vacation to the Caribbean. Looking for ideas? How about Dominica? With its unspoiled beauty, it is a great destination for nature lovers!

64 Comments

On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.

Allow cake to cool completely in the pan {preferably overnight}.Carefully remove cake from the bundt pan. This cake is rather delicate and you can not move it once it is on the cake plate. 😉 If you like a citrus rum cake, use 1/2 cup orange juice and 1/2 cup pineapple juice OR grapefruit juice as a substitute for the 1 cup of orange juice You will find many versions of this cake recipe online and in Caribbean cookbooks, however most of them use vanilla pudding mix in the batter. I always try to cook with natural products whenever possible, so I wanted to come up with a from scratch version but that would still have the moist and tender crumb but does not include processed pudding mix. Therefore mine is a bit of a departure from the original recipe, but still has the same soft and moist tender crumb. Mix together cake mix, pudding mix, rum, oil, water, and eggs in a large mixing bowl.Blend together with an electric mixer on low speed for 1 minute. 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.You can use this same methodology, but use juice instead of rum. Use mango juice or papaya or guava to at least keep it along the tropical themes from the Caribbean! Travel to the Caribbean