TORTUGA RUM RECIPES

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.

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 completely 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!"