Tortuga Golden Rum Cake from Caribbean, 454g

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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. Most versions include chopped walnuts, however I have nut allergies. You may utilize the nuts as you prefer, when indicated in the recipe instructions. Meanwhile, make the rum syrup. In a saucepan set over a medium-high heat, combine the butter, water, sugar and salt and cook, stirring, until the butter has melted and the sugar has dissolved. Bring to the boil, then reduce the heat to low and simmer for 10 minutes. Remove from the heat and slowly stir in the rum. 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

Combine butter, water, ½ cup brown sugar, and ½ cup white sugar in a saucepan over medium heat. Bring to boil and boil for about 5 minutes, stirring occasionaly. Remove from heat and stir in 1/2 cup of rum. All Caribbean islands have large sugarcane plantations. Sugar is one of the major GDP in most of the Caribbean except on islands like Aruba, which is a tropical desert. When I visit the Caribbean, I am usually so filled with delicious home cooking from my family that I am not usually looking for cakes when I am getting ready to leave. The base of this rum cake recipe is a basic batter made with flour, cornstarch and baking powder for your dry ingredients and both butter, oil and heavy cream (or milk) for your liquids. The use of butter, oil and heavy cream means the cake is light and fluffy with a tender moist crumb from the added oil. It also gets soaked in a butter-rum syrup once it’s out of the oven. To prepare the batter, you’ll use the same process as with the basic recipe except add in the new citrus ingredients. I love the way this cake smells when it is baking in the oven. It perfumes the whole house!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. 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.

Best of all, this Tortuga Rum Cake from Scratch still has the amazing flavor and texture you get from the Tortuga Rum Cake often sold in airport duty free shops in the Caribbean. When the cake is out of the oven pour about half of the syrup gently and slowly over the cake. Allow cake to cool for 10-15 minutes, then, run a knife gently around the edges of the cake, and remove cake from pan, carefully inverting it onto a plate.The main reason I wanted the book is because my favourite blog Hint of Vanilla has referenced the book a lot in her recipes. Her blog is absolutely wonderful and the patisserie she creates is amazing. So I wondered if there were any secrets hidden in this book that might help me. 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}. If you want to impress your future in-laws, bake them a Caribbean Rum Cake. Well, that’s what I did. My then guy friend, who is now my husband, invited me to his house for Thanksgiving soon after we met. I wanted to bring something that was delicious yet a little risky. Rum cake became a clear and obvious choice to bring. Spoon the hot rum glaze over the cake, allowing it to soak into the holes and drizzle down the sides and in the center of the cake.

Although rum is also produced in India & the Philippines, most rum is produced in the Caribbean. Every island has it’s own brand with the locals being extremely loyal to their country’s brand. Some of the larger islands even have several brands. 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. 😉 Pour the batter into the bundt tin and bake for 50–60 minutes, until an inserted skewer comes out clean. After soaking, use a butter knife to release the sides of the cake from the bundt pan. Remove cake from bundt cake by flipping it onto a platter.

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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.