TORTUGA CARIBBEAN RUM CAKE RECIPES

Steps:

• Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
• On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
• This mix may be contained and stored for up to 3 months in the refrigerator.
• For the Cake:.
• Preheat oven to 325 degrees.
• Spray a large Bundt pan (12 cup) with nonstick cooking spray.
• Sprinkle the chopped walnuts on 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 electric mixer for 2 to 3 minutes, scrape down the bowl halfway through.
• Batter should be very smooth.
• Pour into Bundt pan.
• Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
• Remove from oven and place on a cooling rack while making the soaking glaze.
• Rum Soaking Glaze:.
• Combine butter, water and sugar in a small saucepan.
• Bring to a boil carefully as mixture boils over very easily.
• Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
• Remove from the heat and add the rum, mix to combine.
• While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added.
• Allow cake to cool completerly in pan before turning out onto serving platter.
• This cake is delicate, so once it is turned out, it can not be moved around easily.
• Can be eaten when fully cool, but even better the next day!

Steps:

• Make the cake: Preheat oven to 325°F. Generously grease a 6- to 8-cup Kugelhopf or Bundt pan with butter, and dust lightly with all-purpose flour.
• Whisk together almond flour, all-purpose flour, and salt in a medium bowl. Set aside.
• Place butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and creamy, about 3 minutes. Gradually add 1 cup granulated sugar, beating until light and fluffy, about 4 minutes. Scrape down sides of bowl, and add eggs, 1 at a time, beating until well combined after each addition. (Batter may look slightly broken; do not overmix.)
• Reduce speed to medium-low, and add flour mixture to butter mixture, one-third at a time, beating for 15 seconds after each addition, stopping as necessary to scrape down sides of bowl to ensure all flour is incorporated.
• Scoop 1/2 cup batter into a small bowl, and whisk in 2 tablespoons rum. Add rum batter back to remaining batter, and stir to combine. (Dough may not be completely smooth; do not overmix.)
• Spoon batter into prepared pan, and tap pan against counter to distribute evenly. Bake in preheated oven until golden brown and a toothpick inserted in center comes out clean, 42 to 45 minutes.
• Make the rum simple syrup: While cake bakes, combine 1/4 cup sugar and 1/4 cup water in a small saucepan. Bring to a boil over medium, and cook, stirring occasionally, until sugar is dissolved. Remove from heat, and stir in 1 tablespoon rum. Return to low heat, and keep warm.
• Place cake in pan on a wire rack set inside a baking sheet. Pour 3 tablespoons rum simple syrup over cake. Cool cake 10 minutes. Invert cake onto rack, and brush with remaining syrup. Let cool completely, about 1 hour and 30 minutes.
• Make the vanilla icing: Whisk together milk and vanilla bean paste in a small bowl. Place powdered sugar in a medium bowl, and whisk in milk mixture until smooth.
• Pour vanilla icing over cake, and let stand until icing is set, about 30 minutes. Serve immediately, or store in an airtight container at room temperature up to 3 days.