ISLAND CAKE RECIPES

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TORTUGA CAYMAN ISLAND RUM CAKE - BIGOVEN.COM



Tortuga Cayman Island Rum Cake - BigOven.com image

"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

-- Rum Cake --
1 package Yellow cake mix
1 package Vanilla pudding instant
1/2 cup Vegetable oil
1/4 cup Water
1 cup Walnuts chopped
4 large Eggs
3/4 cup Tortuga Gold Rum
-- Glaze --
1/4 cup Water
1/4 cup Tortuga Gold Rum
1 cup Sugar
1 stick Butter

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

MRS. KITCHING’S ORIGINAL SMITH ISLAND CAKE | VISITMARYLAND.ORG



Mrs. Kitching’s Original Smith Island Cake | VisitMaryland.org image

A beloved Maryland tradition, the official Maryland State Dessert is a standout on any table. With its thin layers of delicate yellow cake each slathered in a decadent schmear of icing, Smith Island cake would be too beautiful to eat…. if it weren’t so darned delicious! Try it with traditional chocolate icing, or a festive cooked coconut topping for a brighter treat.

Total Time 36 minutes

Prep Time 24 minutes

Cook Time 12 minutes

Yield 12

Number Of Ingredients 9

2 cups sugar
2 sticks unsalted butter, chunked
5 eggs
3 cups unbleached flour
¼ teaspoon salt
1 heaping teaspoon baking powder
1 cup evaporated milk
2 teaspoons vanilla extract
½ cup water

Steps:

  • Preheat oven to 350° with rack in middle setting. A traditional Smith Island Cake has 8 to 12 layers. Most ovens can fit three 9-inch cake pans, so for a nine-layer cake, bake three layers at a time. Lightly butter three pans, and re-butter after each set.
  • Cream together sugar and butter, add eggs, and beat until smooth with mixer. In a separate bowl, combine flour, salt and baking powder, then add to egg mixture one cup at a time mixing as you go.
  • While beating with mixer, slowly add the evaporated milk, vanilla, and water. Mix until the batter has a smooth, even texture.
  • Put about 2/3 of a cup of the batter into each of the three greased pans spreading evenly across the entire pan. Bake each in the preheated oven for 8 minutes. If you are reusing the pans (We’re guessing you don’t have nine cake pans!), let the layers cool in the pans, then gently remove the layers and set aside while you prepare the next batch. Running a spatula or butter knife around the inside edge can help free the cake. Stack the layers with a generous layer of icing between each cake.

Nutrition Facts : Calories

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