The Tortuga Rum Cake story officially began in 1987. That's when Carlene Hamaty started baking rum cakes at home, using a family recipe that had been handed down through generations. She of course used Tortuga Rum as the main ingredient. This recipe is an approximation of the original.
Preheat oven to 325? F.
Lightly grease and flour a bundt pan. Sprinkle walnuts over the bottom of the pan.
Blend the dry cake mix, dry pudding mix, water, rum, oil and eggs for 2 minutes. Pour the batter over the walnuts in the pan and bake for 1 hour.
Prepare the Glaze 10 minutes before cake is finished baking.
Combine water rum, water sugar and butter in to sauce pan. Heat over medium heat, stirring until boiling. Boil for 2 minutes stiring occasionally.
Remove cake from oven. While in pan, gently stab cake with sharp knife.
Slowly pour sauce over cake (will look like too much sauce, but cake will absorb it)
Let the cake cool in the pan for 30 minutes before removing from pan.
Although Tortuga Rum Cake has become world-famous, the recipe still remains a secret! Many requests have been made over the years for the recipe to the Authentic & Original Tortuga Rum Cake, some as prestigious as Gourmet Magazine. But all who inquire are politely declined, as this secret recipe has never been disclosed to the public.
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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 16|
|Calories from Fat: 224 (41%)|
|Amt Per Serving||% DV|
|Total Fat 24.9g||33 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 280.2mg||86 %|
|Sodium 303.1mg||10 %|
|Potassium 156.6mg||4 %|
|Total Carbohydrate 64.5g||19 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 63.7g|
|Protein 11.3g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 549
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