Almost Tortuga Rum Cake

Serving size: 12

Tortuga Rum isn't available for sale to the public. It's only produced
in the Caribbean and used in Tortuga Rum cake. Whaler's Vanilla Rum
should be a close second.

Basic Cake Mix
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

For the Cake
1/2 cup finely chopped walnuts
1 (3.5 ounce) package instant vanilla pudding mix
1/2 cup milk
4 eggs
1/2 cup Whaler's Vanille Rum - Hawaiian-style rum
1/2 cup vegetable oil
1 teaspoon vanilla extract

Rum Soaking Glaze
1/2 cup butter (NO SUBSTITUTE)
1/4 cup water
1 cup granulated sugar
1/2 cup Whaler's Vanille Rum - Hawaiian-style rum

For the Basic Cake 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 F. Spray a large (12-cup
size) Bundt pan with nonstick cooking spray. Sprinkle the chopped nuts
into the bottom.

Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil and vanilla
extract 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 it is better the next
day.


By: Laura