Almost Tortuga Rum Cake
The bad news is you can't buy Tortuga rum at local liquor stores; the good
news is that any good quality golden Caribbean rum tastes wonderful in
this recipe.
Ingredients:
500 ml (2 cups) flour
375 ml (1 1/2 cups) sugar
20 ml (4 tsp) baking powder
5 ml (1 tsp) salt
125 ml ( 1/2 cup) butter
1 pkg instant vanilla pudding mix
125 ml ( 1/2 cup) milk
4 eggs
125 ml ( 1/2 cup) amber rum
170 ml ( 1/2 cup plus 3 tbsp) canola oil
5 ml (1 tsp) vanilla
125 ml ( 1/2 cup) chopped walnuts or pecans
Rum Glaze:
125 ml ( 1/2 cup) butter
50 ml ( 1/4 cup) water
250 ml (1 cup) sugar
125 ml ( 1/2 cup) amber rum
Directions:
Preheat oven to 160 C (325 F).
1. Prepare a tube pan or bundt pan by spraying with non-stick cooking
spray and sprinkling nuts in the bottom of the pan.
2. In a large mixing bowl, sift together flour, baking powder and salt. Add in sugar and butter and mix on low speed until well combined, and the butter has been cut into very fine bits. Add remaining ingredients - pudding mix, oil, milk, eggs, rum, vanilla - and beat with electric mixer for two or three minutes, until very smooth, scraping down sides of bowl once or twice to ensure ingredients are well combined.
3. Pour into prepared pan and bake for 45 to 55 minutes, or until cake tester comes out clean. Remove from oven and place on wire rack to cool. Don't remove from pan.
4. While cake is cooling, make glaze by bringing butter, water and sugar to a boil in a small saucepan. Reduce heat to simmer and continue cooking until sugar is completely dissolved and syrup thickens a bit. Remove from heat and stir in rum. Be careful: the addition of the rum will create steam that is extremely hot.
5. With the cake still cooling in the pan, begin spooning on the hot glaze. Gently poke holes into cake with a long skewer to help glaze soak in. It will take the cake a while to soak up all the applications of glaze, but don't give up; the cake will eventually absorb it all. Allow the cake to cool completely in the pan before turning it out onto a cake plate.
To serve, cut carefully into wedges - the cake is quite delicate - and garnish with a simple dollop of whipped cream.
Source: Chronicle Herald
news is that any good quality golden Caribbean rum tastes wonderful in
this recipe.
Ingredients:
500 ml (2 cups) flour
375 ml (1 1/2 cups) sugar
20 ml (4 tsp) baking powder
5 ml (1 tsp) salt
125 ml ( 1/2 cup) butter
1 pkg instant vanilla pudding mix
125 ml ( 1/2 cup) milk
4 eggs
125 ml ( 1/2 cup) amber rum
170 ml ( 1/2 cup plus 3 tbsp) canola oil
5 ml (1 tsp) vanilla
125 ml ( 1/2 cup) chopped walnuts or pecans
Rum Glaze:
125 ml ( 1/2 cup) butter
50 ml ( 1/4 cup) water
250 ml (1 cup) sugar
125 ml ( 1/2 cup) amber rum
Directions:
Preheat oven to 160 C (325 F).
1. Prepare a tube pan or bundt pan by spraying with non-stick cooking
spray and sprinkling nuts in the bottom of the pan.
2. In a large mixing bowl, sift together flour, baking powder and salt. Add in sugar and butter and mix on low speed until well combined, and the butter has been cut into very fine bits. Add remaining ingredients - pudding mix, oil, milk, eggs, rum, vanilla - and beat with electric mixer for two or three minutes, until very smooth, scraping down sides of bowl once or twice to ensure ingredients are well combined.
3. Pour into prepared pan and bake for 45 to 55 minutes, or until cake tester comes out clean. Remove from oven and place on wire rack to cool. Don't remove from pan.
4. While cake is cooling, make glaze by bringing butter, water and sugar to a boil in a small saucepan. Reduce heat to simmer and continue cooking until sugar is completely dissolved and syrup thickens a bit. Remove from heat and stir in rum. Be careful: the addition of the rum will create steam that is extremely hot.
5. With the cake still cooling in the pan, begin spooning on the hot glaze. Gently poke holes into cake with a long skewer to help glaze soak in. It will take the cake a while to soak up all the applications of glaze, but don't give up; the cake will eventually absorb it all. Allow the cake to cool completely in the pan before turning it out onto a cake plate.
To serve, cut carefully into wedges - the cake is quite delicate - and garnish with a simple dollop of whipped cream.
Source: Chronicle Herald
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