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Tortuga Golden Rum Cake from Caribbean, 454g

£9.9£99Clearance
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Distilled from sugarcane, rum began to be produced in the 17th century when the enslaved people discovered that molasses, a by product of sugar refining, could be fermented into alcohol.

This cake tastes best when enjoyed a few days after it is baked so the rum has time to be completely incorporated into the hot cake. Place the cake mix, pudding mix, orange juice, melted butter, rum, eggs, and orange zest in a large mixing bowl. The outside is sweet and slightly crunchy. The inside is moist and almost delicate, and the rum flavor mixed with the butter is pure heaven!! Don't run at the note of 'clone', as this cake is indeed delicious, the next best thing to an actual Tortuga Rum Cake from the Carribean. If you are unable to locate this rum, Whaler's Vanille (not a typo) can be substituted. However, I was at a food festival a few weeks ago when I tasted this type of Rum Cake and I knew I had to figure out how to replicate it. The vendor was so nice and explained to me how she made it.In a large bowl, combine flour, sugar, pudding mix, baking powder, salt, and butter. Beat on low until mix resembled small pebbles….. Allow cake to cool completely in the pan {preferably overnight}.Carefully remove cake from the bundt pan. This cake is rather delicate and you can not move it once it is on the cake plate. 😉

This cake is not simply infused with rum flavor so that you just get a slight aftertaste. This cake is drunk with rum, literally, as the methodology involves feeding the cake with a rum syrup after it has been baked. I’m not entirely sure how authentic the recipe in The Bouchon Bakery Cookbook is, but it tastes amazing. You need to use dark rum for this and try not to scrimp on the cost. I used Havana Club 7 year old and you can really taste it in the finished cake. Caribbean Rum Cake is a soft and moist cake to be enjoyed during holiday time or any special occasion!This from scratch version of Caribbean Rum Cake is super soft and moist and drunk with rum – as it should be! Allowed to season for at least a day, your cake will not have a ‘smelly alcohol’ scent, nor will it taste as though you’ve doused your dessert with a drink. Or two.

Make the syrup: In a small saucepan, combine butter, water, and sugar. Cook on medium-low heat until sugar dissolves and syrup forms. Turn off heat and mix in rum. Set aside until the cake is ready. This makes a really big cake, so you’ll have lots to share round. I made the batter in my KitchenAid and it nearly filled it! So you will need a big bowl and a strong arm if you don’t use a food mixer for this, but it’s worth it. This cake is made with boxed cake mix (shhh, that’ll be our little secret) and soaked with good quality dark rum. I originally found the recipe on all recipes but have made a few adjustments over the years to suit my taste. How to make Caribbean Rum Cake

Spoon the glaze over the cake, allow it to seep into the holes and drizzle down the sides and into the center of the cake. There are basically three types of rum, depending on how long it has been aged – white, amber or dark. I’ve made this cake with both white rum and amber rum at different times, but you can use whichever you have about. Some people also mix and may use half white and half dark rum when making it. Don’t drink alcohol? To prepare the batter, you’ll use the same process as with the basic recipe except add in the new citrus ingredients. I love the way this cake smells when it is baking in the oven. It perfumes the whole house!This recipe may seem like a bit of departure as many use dry pudding mix and/or yellow cake mix, however this is an rum cake recipe from scratch. Therefore, these processed box mixes are not utilized in this all natural recipe. The use of dry milk powder gives the cake the same soft and tender texture.

You will find many versions of this cake recipe online and in Caribbean cookbooks, however most of them use vanilla pudding mix in the batter. I always try to cook with natural products whenever possible, so I wanted to come up with a from scratch version but that would still have the moist and tender crumb but does not include processed pudding mix. Therefore mine is a bit of a departure from the original recipe, but still has the same soft and moist tender crumb. Preheat oven to 325 degrees. Generously spray the inside of a 12 cup bundt pan with baking spray, set aside. It’s a fantastic book, although I’ll be honest I’m used to working in grams and the focus in this book is mainly in ounces. Whilst both amounts are included, you need a set of digital scales because this cake has amounts like 468g and 562g, I didn’t want to risk rounding them up or down, so I just used them as instructed and the cake turned out perfectly. Although rum is also produced in India & the Philippines, most rum is produced in the Caribbean. Every island has it’s own brand with the locals being extremely loyal to their country’s brand. Some of the larger islands even have several brands.After soaking, use a butter knife to release the sides of the cake from the bundt pan. Remove cake from bundt cake by flipping it onto a platter. Pour batter into the prepared Bundt pan, smoothing it out with the rubber spatula. Place the pan in the oven. To make this citrus cake you’ll need the same ingredients as in the basic recipe, but add fresh orange juice, butter, and grated orange zest. If you really love citrus, try mixing it up by adding one part orange juice and one part pineapple or grapefruit juice!

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