Description
Here’s a delicious recipe inspired by the iconic Tortuga Rum Cake. This homemade version captures the rich, moist texture and signature rum flavor that fans love.
Ingredients
For the Cake:
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– ½ cup unsalted butter (softened)
– ½ cup vegetable oil
– ½ cup whole milk
– 4 large eggs
– 1 tsp vanilla extract
– ½ cup dark rum (Jamaican rum works best)
– 1 tsp ground nutmeg
For the Rum Glaze:
– ½ cup unsalted butter
– 1 cup granulated sugar
– ¼ cup water
– ½ cup dark rum
Instructions
1. Preheat and Prepare:
– Preheat your oven to 325°F (160°C).
– Grease and flour a bundt pan thoroughly to prevent sticking.
2. Make the Cake Batter:
– In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
– Add softened butter, oil, milk, eggs, and vanilla extract. Beat until smooth.
– Stir in the dark rum and nutmeg. The batter should be slightly thick but pourable.
3. Bake the Cake:
– Pour the batter into the prepared bundt pan.
– Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
4. Prepare the Rum Glaze:
– In a small saucepan, melt butter over medium heat.
– Add sugar and water, stirring until the sugar dissolves.
– Bring the mixture to a boil and simmer for 5 minutes.
– Remove from heat and stir in the rum.
5. Glaze the Cake:
– Allow the cake to cool in the pan for 10 minutes.
– Using a skewer, poke holes all over the cake while it’s still warm.
– Slowly pour half of the rum glaze over the cake. Let it soak in for 10 minutes.
– Invert the cake onto a serving plate and brush the remaining glaze over the top and sides.
6. Serve and Enjoy:
– Let the cake sit for at least 30 minutes to allow the glaze to set.
– Slice and serve with whipped cream or fresh fruit if desired.
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes