Caribbean Tropical Rum Cake Recipe

[Guest caribcruzin]

Try this....it is as good or better thant he rum cakes sold in the Caribbean/.....

 

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[kitkat4622]

Sounds yummy...

[JDee]

Here's a freebie:

 

1 pkg Duncan Hines Classic Yellow Cake Mix:

 

Follow directions on box but substitute 1/2 cup Meyer's Rum for 1/2 cup water.

 

Bake using bundt pan.....

 

Parboil about 1 cup pecan halves; drain & place in 1/2 cup rum to soak.

 

Use the rum to make light frosting w/powdered sugar.

 

When cake done,remove from pan, and still hot, puncture with large toothpicks or similar object; place 1 pecan on each "hump" and drizzle w/topping....

 

It's a pretty decent cake without a lot of trouble...good luck......

[CaribbeanBlue]

Almost Tortuga Rum Cake

 

Serving size: 12

 

Tortuga Rum isn't available for sale to the public. It's only produced in the Caribbean and used in Tortuga Rum cake. Whaler's Vanilla Rum should be a close second.

 

Basic Cake Mix

2 cups cake flour

1 1/2 cups granulated sugar

4 teaspoons baking powder

1 teaspoon salt

1/2 cup butter, cut into bits

3 tablespoons vegetable oil

 

For the Cake

1/2 cup finely chopped walnuts

1 (3.5 ounce) package instant vanilla pudding mix

1/2 cup milk

4 eggs

1/2 cup Whaler's Vanille Rum - Hawaiian-style rum

1/2 cup vegetable oil

1 teaspoon vanilla extract

 

Rum Soaking Glaze

1/2 cup butter (NO SUBSTITUTE)

1/4 cup water

1 cup granulated sugar

1/2 cup Whaler's Vanille Rum - Hawaiian-style rum

 

For the Basic Cake Mix: Use an electric mixer on low speed to combine the ingredients in a large mixing bowl until the mix is the consistency of fine gravel, and all of the particles are almost equal in size. (Basic Cake Mix may be stored in a container in the refrigerator for 3 months. This makes about 5 cups of mix and may be multiplied for other recipes as needed.)

 

For the Cake: Preheat oven to 325 degrees F. Spray a large (12-cup size) Bundt pan with nonstick cooking spray. Sprinkle the chopped nuts into the bottom.

 

Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil and vanilla extract in a large bowl and combine on medium speed with an electric mixer for about 2 or 3 minutes. Scrape down the bowl halfway through. Batter should be very smooth. Pour into prepared Bundt pan and level out top. Bake until fully golden and tester comes out clean and cake springs back - about 55 minutes. Remove from oven and place on cooling rack while making soaking glaze.

 

Rum Soaking Glaze: In a small saucepan combine butter, water and sugar. Bring to a boil carefully as mixture boils over very easily. Reduce to a simmer and cook until sugar is dissolved and syrup is combine well and a little thicker. Remove from heat and add the rum and mix to combine.

 

While cake is still cooling, pour hot syrup into and on top of cake. There is a lot of syrup and if cake doesn't soak it up right away just wait a couple minutes and add the rest. It will take time to soak it up.

 

Cool cake completely in Bundt pan before turning out onto serving platter.

 

This cake is delicate, so once it is turned out, it cannot be moved around easily. Can be eaten when fully cool, but it is better the next day.

 

 

CaribbeanBlue

 

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[CaribbeanBlue]

Key Lime Rum Cake

 

Ingredients:

 

For the Cake:

 

1 cup butter

1/2 cup shortening

2 cups white sugar

5 eggs

3 cups all-purpose flour

1/2 tsp baking powder

1 cup milk

2 Tbsp rum

1 Tbsp grated key lime zest

2 tsp key lime juice

1-1/2 tsp vanilla extract

1/2 tsp lemon juice

 

For the Glaze:

 

1/4 cup white sugar

1/4 cup butter

2 tablespoons key lime juice

3 tablespoons rum

 

Preparation:

 

Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan. Mix together the flour and baking powder. In a large bowl, cream together 1 cup butter, 1/2 cup shortening and 2 cups sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in 2 tablespoons rum, key lime zest, 2 teaspoons key lime juice, vanilla extract and lemon juice.

 

Pour batter into prepared pan. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean.

 

In the meantime, make the glaze by combining 1/4 cup sugar, 1/4 cup butter and 2 tablespoons key lime juice in a small saucepan. Let it boil for a minute or two, stirring constantly. Remove from heat and stir in 3 tablespoons rum.

 

Allow the cake to cool in pan 10 minutes. Turn it out onto wire rack. While warm, prick the top of cake in many places with a toothpick. Pour the glaze over the warm cake. Cool completely before serving.

 

CaribbeanBlue

 

http://www.*****.org