TORTUGA CAYMAN ISLAND RUM CAKE - BIGOVEN.COM
"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."
Total Time 2 hours
Prep Time 6 hours
Yield 16
Number Of Ingredients 13
Steps:
- "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. "
Nutrition Facts : Calories 549 calories, FatContent 24.944408125 g, CarbohydrateContent 64.54020625 g, CholesterolContent 280.241875 mg, FiberContent 0.877750022411346 g, ProteinContent 11.26434375 g, SaturatedFatContent 6.76317042246875 g, ServingSize 1 1 Serving (174g), SodiumContent 303.09321875 mg, SugarContent 63.6624562275886 g, TransFatContent 2.14891548469375 g
SINGLE CUP HOT BUTTERED RUM RECIPE | ALLRECIPES
All I could find were recipes for a quart of hot buttered rum mix...I don't have the room to store that much so I fiddled around with the measurements to do a single cup, and presto! Use creme brulee or French vanilla ice cream.
Provided by witchywoman
Categories Rum Drinks
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 serving
Number Of Ingredients 8
Steps:
- Combine butter, brown sugar, and confectioners' sugar in a large coffee mug; stir the mixture together with a fork until well combined. Pour in the rum, add the ice cream and cinnamon, and fill the remainder of the mug with simmering water. Mix the drink with the fork until the ice cream and butter have melted together to make a creamy topping. Sprinkle with a dash of nutmeg, and serve.
Nutrition Facts : Calories 301.5 calories, CarbohydrateContent 27.3 g, CholesterolContent 38.6 mg, FatContent 10.7 g, FiberContent 0.7 g, ProteinContent 1.2 g, SaturatedFatContent 6.4 g, SodiumContent 73.8 mg, SugarContent 17.1 g
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TORTUGA CAYMAN ISLAND RUM CAKE - BIGOVEN.COM
From bigoven.com
Reviews 4.8
Total Time 2 hours
Cuisine Caribbean
Calories 549 calories per serving
- "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. "
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From allrecipes.com
Reviews 4.5
Total Time 45 minutes
Category Rum Desserts
Calories 98.8 calories per serving
- Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.
TORTUGA CAYMAN ISLAND RUM CAKE - BIGOVEN.COM
From bigoven.com
Reviews 4.8
Total Time 2 hours
Cuisine Caribbean
Calories 549 calories per serving
- "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. "
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