Tortuga Rum Cake

My blog also has directions for a from-scratch yellow cake, which is yumm-o but obviously not quite as easy as the mix.

The choice of nuts, pudding and kind of rum is yours. I’ve used vanilla pudding and vanilla rum, and banana pudding with vanilla rum, and they are both lovely. But there are also banana rums, coconut rums, etc, etc. Have fun with it! Walnuts pair well with banana, and pecans pair well with anything.

I really, really wanted to post my recipe in Pirate, like I did on my blog, but I restrained myself, haha! Seriously, I think it was my favorite post to do of all-time, I had way too much fun converting it to Pirate. If you want to see it in Pirate, and/or read a bit about Pirate history, check out the “Related Blog Link”!! Yo ho!

One quick suggestion. The rum is strong. My glaze is strong. This cake tastes better the next day, when the flavors have had a chance to mellow and meld. Or, you can dial down the amount of rum in the glaze if you wish. But don’t dial down the butter. Everything is better with butter!

For the cake:
1. Preheat oven to 325 degrees F.

2. Spray mini-bundt pans or a large Bundt pan (12 cup) with nonstick cooking spray.

3. Sprinkle the chopped nuts on the bottom of the pan. Minis will take between 1/2 to 1 teaspoon of nuts each.

4. Combine cake mix, pudding mix, milk, eggs, rum, oil, and vanilla extract on medium speed with electric mixer for 2 to 3 minutes. Batter should be very smooth when you are done, you don’t want lumps!

5. Pour into Bundt pan(s) and bake for about 20 minutes (mini-bundts) or 55 minutes (large bundt pan).

6. Keep an eye out and bake until the cake is fully golden and a tester comes out clean. The cake will spring back when touched.

7. Remove promptly from the oven and place on a cooling rack while you make the rum soaking glaze.

Rum Soaking Glaze:
1. Combine butter, water and sugar in a small saucepan. You can have everything measured and ready to go in the saucepan while the cake is baking, and then apply the heat once the cake comes out of the oven.

2. Bring to a boil carefully. The mixture boils over very easily, so keep a constant eye on it.

3. Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.

4. Remove from the heat and add the rum, mixing to combine.

5. While the cake is still cooling in the pan, poke some holes in the cake with a toothpick and 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. For the mini-bundts, I used a syringe to inject the glaze, as it was easier to control. Inject in 4-5 spots around the cake, and drizzle extra to soak into bottom.

6. Allow cake to cool completely in the pan before turning out onto serving platter.

7. This cake is delicate, so once it is turned out, it can not be moved around easily. I recommend turning it out on the dish you will be using to transport and/or serve it from.

8. Can be eaten when fully cool, but it is even better the next day.