Almost Tortuga Rum Cake

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Ingredients

Basic Cake Mix
  • 2 cups cake flour
  • 1 1⁄2 cups granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1⁄2 cup butter, cut into bits
  • 3 tablespoons vegetable oil
For the Cake
  • 1⁄2 cup finely chopped walnuts
  • 1 (3 1/2 ounce) package vanilla instant pudding mix
  • 1⁄2 cup milk
  • 4 eggs
  • 1⁄2 cup whaler vanille rum (Hawaiian-style rum)
  • 1⁄2 cup vegetable oil
  • 1 teaspoon vanilla extract
Rum soaking Glaze
  • 1⁄2 cup butter (do not substitute)
  • 1⁄4 cup water
  • 1 cup granulated sugar
  • 1⁄2 cup whaler vanille rum (Hawaiian-style rum)

Instructions

1 _ Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.

2 _ On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.

3 _ This mix may be contained and stored for up to 3 months in the refrigerator.

For the Cake:
4 _ Preheat oven to 325 degrees.

5 _ Spray a large Bundt pan (12 cup) with nonstick cooking spray.

6 _ Sprinkle the chopped walnuts on the bottom.

7 _ 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.

8 _ Batter should be very smooth.

9 _ Pour into Bundt pan.

10 _ Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.

11 _ Remove from oven and place on a cooling rack while making the soaking glaze.


Rum Soaking Glaze:
12 _ Combine butter, water and sugar in a small saucepan.

13 _ Bring to a boil carefully as mixture boils over very easily.

14 _ Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.

15 _ Remove from the heat and add the rum, mix to combine.

16 _ 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.

17 _ Allow cake to cool completerly in pan before turning out onto serving platter.

18 _ This cake is delicate, so once it is turned out, it can not be moved around easily.

19 _ Can be eaten when fully cool, but even better the next day!

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