From the beautiful blue oceans to the lush green forests, the Caribbean knows how to do amazing. The food is no different. The people of these islands know how to make food that can make your mouth water. Here is a famous recipe from Tortuga. It’s a moist, delicious rum cake that’ll have your family screaming for more. Here is how to make a mouthwatering Caribbean rum cake in 10 easy steps.
Ingredients
Cake:
1/4 cup pecan flour or ground pecans
2 cups unbleached all-purpose flour
1-1/2 cups sugar
1/2 cup pastry cream filling mix or instant vanilla pudding mix
2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup milk
4 large eggs
1/2 cup white or golden rum
2 teaspoons vanilla
1/4 teaspoon butter rum flavor
Soaking Syrup:
1/2 cup unsalted butter
1/4 cup water
1 cup sugar
1/2 cup white or golden rum
1/2 teaspoon vanilla
Directions
- Preheat the oven to 325 degrees.
- Spray a Bundt pan with cooking spray and sprinkle with the pecan flour. Coat evenly and set aside.
- Put all ingredients except for the rum, vanilla, and butter rum flavoring in a large bowl. Mix on medium speed for two minutes, scraping the bowl after one minute.
- Add the rum, vanilla, and butter rum flavoring to the mixture and blend for another minute. Pour the batter into the Bundt pan and level.
- Bake for one hour or until a cake tester comes out clean (see tip below). Allow the cake to cool while you make the soaking syrup.
- To make the syrup, combine the first four syrup ingredients in a medium saucepan.
- Bring to a rapid boil, then reduce heat to simmer. Cook for 5–8 minutes or until syrup thickens.
- Remove from heat and stir in the vanilla.
- Use a skewer to punch holes in the cake. Pour 1/4 of the syrup over the cake while it’s still in the Bundt pan. Allow the syrup to soak in. Repeat this process until all the syrup is used.
- Cover the pan in plastic wrap and allow the cake to sit overnight to completely soak in the syrup.?
Tips and Tricks
- Serve this cake with hot coffee or tea. It is excellent with chai tea.
- If you’re having trouble removing the cake from the Bundt pan, heat it for five minutes in a 300-degree oven.
- The more holes you poke in the cake, the easier the syrup will seep in. Be careful not to poke the holes too close together, which may leave a gap in the bottom of the cake and compromise its integrity.
- Do not allow the cake to sit for a full 24 hours, or it may stick to the pan. Overnight is the perfect amount of time to avoid this problem.
- If you love coconut, you can substitute coconut rum for white or gold rum. It provides a hint of flavor without being overpowering.
- Another delicious substitution is using 1/4 cup rum and 1/4 cup Amaretto for the syrup and the cake.
- Testing the doneness of a Bundt cake using a toothpick can be difficult. Try using a piece of uncooked long pasta such as spaghetti.
