Tortuga Cayman Island Rum Cake

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.

Category: Desserts

Cuisine: Caribbean

Ingredients

Directions

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.

Reviews

☆☆☆☆☆

I made this cake this week to rave reviews. I used a Duncan Hines yellow cake mix. I used what I had on hand: vanilla cook and serve pudding instead of instant, chopped pecans instead of walnuts and 4 jumbo eggs. I subbed whole milk for the water as I usually do when using a box mix, and used Captain Morgan spiced rum. It was incredibly good! It rose beautifully, texture was dense in a good way so it absorbed all the rum glaze without getting the least bit mushy. It was wonderfully moist and my guest said it was the best rum cake they'd ever eaten. I will make this again and again.

karensween6e

☆☆☆☆☆

OMG this was so easy to make and it was delicious! I will definitely make it again...we loved it!

Dfrechette

☆☆☆☆☆

I am making this and it is my Favorite when I purchased it in Temecula Costco Store last Christmas 2014.

62luvtolive

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