If you’re not familiar with the famous Tortoga Rum Cakes then you are in for a treat! I first had a taste of these moist, buttery cakes a few years ago and have been hooked ever since. I’ve been searching the internet for a version that comes close but most were made with a cake mix. I was looking for a version that was made from scractch when I stumbled on this recipe from King Arthur Flour. Let me tell you, this cake is unbelieveable good and so moist! You first bake a rum flavored cake then while it’s warm you pour a buttered rum sauce over it and the cake just soaks it up. It’s best to let it sit overnight; I ate the cake after and few hours and while it was good, it was even better the next day!
Caribbean Rum Cake
adapted from King Arthur Flour
2 cups all purpose flour
1 1/2 cup sugar
1/2 cup butter, softened
1/2 cup instant vanilla pudding mix, dry
2 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
1/2 cup milk
4 large eggs
1/2 cup white or golden rum
2 tsp vanilla
1/4 tsp butter rum flavor(optional)
1/4 cup pecan or almond flour
Rum Soaking Syrup
1/2 cup unsalted butter
1/4 cup water
1 cup sugar
1/2 cup white or golden rum
1/2 tsp vanilla
To make the Cake: Preheat oven to 325 degrees. Spray a 10-12 cup bundt pan with cooking spray then sprinkle almond or pecan flour to coat evenly. If the flour drops to the bottom of the pan, that’s ok also. This happpened to me and it just formed a lovely crust on the top of the cake when I took it out of the pan.
Place flour, sugar, softened butter, instant vanilla pudding mix, baking powder, salt, vegetable oil, milk and eggs in a large bowl and blend using a mixer for 2 minutes. Be sure to scraped down the side of the bowl as needed.
Add rum, vanilla and butter rum extract then mix for an additional minute. Pour the batter into the prepared bundt pan and level with a spatula.
Place in preheated oven and bake for 50 to 55 minutes. Cake is down when the top springs back when touched.
Place the cake on a cooling rack to cool for a few minutes while you prepare the syrup. Do not remove cake from pan, you will need it in the pan so that you can soak it in the syup.
To make the Rum Soaking Syrup: In a medium sized pan, place butter, water, sugar and rum and bring to a rapid boil over medium heat. Reduce to a simmer and cook until thickened slightly, about 5-8 minutes. Remove from heat and stir in vanilla.
Use a long skewer to poke holes all over the cake. Pour 1/4 of the syrup on to the cake, once that soaks in, repeat until all the syrup is used. Don’t worry if it looks like too much, the cake will soak it all up.
Cover and allow it to sit overnight at room temperature. When you are ready to serve, loosen the edges of the cake with a knife, then invert onto a serving platter. Enjoy!