Almost Tortuga Rum Cake

niedziela, 26 stycznia 2014

Almost Tortuga Rum Cake

Time: 1 hrs 40 mins


  • 2 cups cake flour
  • 1 1/2 cups granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup butter, cut into bits
  • 3 tablespoons vegetable oil


  • 1 Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
  • 2 On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
  • 3 This mix may be contained and stored for up to 3 months in the refrigerator.
  • 4 For the Cake:.
  • 5 Preheat oven to 325 degrees.
  • 6 Spray a large Bundt pan (12 cup) with nonstick cooking spray.
  • 7 Sprinkle the chopped walnuts on the bottom.
  • 8 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.
  • 9 Batter should be very smooth.
  • 10 Pour into Bundt pan.
  • 11 Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
  • 12 Remove from oven and place on a cooling rack while making the soaking glaze.
  • 13 Rum Soaking Glaze:.
  • 14 Combine butter, water and sugar in a small saucepan.
  • 15 Bring to a boil carefully as mixture boils over very easily.
  • 16 Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
  • 17 Remove from the heat and add the rum, mix to combine.
  • 18 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.
  • 19 Allow cake to cool completerly in pan before turning out onto serving platter.
  • 20 This cake is delicate, so once it is turned out, it can not be moved around easily.
  • 21 Can be eaten when fully cool, but even better the next day!

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