Almost Tortuga Rum Cake Recipe

Preheat Oven to 325°

Almost Tortuga Rum Cake       Preheat Oven to 325°

Basic Cake Mix

2 cups Flour

1 1/2 cups Granulated Sugar

4 Teas. Baking Powder

1 Teas. Salt

1/2 cup (One Stick) butter cut into bits (smaller the better)

3 Tbls Vegetable Oil

               1/2 Cup Finely Chopped Walnuts for bottom of pans

Use an electric mixer on low speed to combine these ingredients until mixture is the consistency of fine gravel. 

To this you add:

1 small package Instant Vanilla Pudding Mix

1/2 C. Milk

1/2 C. Vegetable Oil

1 teas. Vanilla Extract

1/2 C. Vanilla Rum-Hawaiian Style Rum

Mix for 2-3 minutes and scrape down bowl. Batter should be smooth. 

Spray a large sized Bundt Pan (or smaller loaf pans like I did) with non-stick cooking spray.  Sprinkle 1/2 C. Finely Chopped Walnuts in bottom of pan. Pour into pans and level out (drop lightly onto counter to level the batter).  Bake at 325° for 55 min. or shorter if using smaller pans.

Rum Soaking Glaze

1/2 C Butter (no substitutes)

1/4 C. Water

1 C. Granulated Sugar

1/2 C. Vanilla Rum-Hawaiian-style Rum (add last)

In a small saucepan combine all ingredients except the RUM.  Bring to a boil carefully as mixture boils over very easily.  Reduce to a simmer until sugar is dissolved and syrup is thicker.  Remove from heat and add the RUM.  Pour this over the cooling cake(s).  Use all of it until all is soaked in. Turn cake out onto pan when completely cooled.  Don’t handle too much, it is delecate.  Best if this is done next day.