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Nutrition Facts

Serving Size 1 (161g)

Recipe makes 12 servings

Calories 629
Calories from Fat 299 (47%)
Amount Per Serving %DV
Total Fat 33.3g 51%
Saturated Fat 12.4g 62%
Monounsaturated Fat 8.6g
Polyunsaturated Fat 10.0g
Trans Fat 0.0g
Cholesterol 112mg 37%
Sodium 571mg 23%
Potassium 90mg 2%
Total Carbohydrate 68.8g 22%
Dietary Fiber 0.7g 2%
Sugars 49.7g
Protein 5.2g 10%

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Almost Tortuga Rum Cake

Recipe #108524 | 1¾ hours | 45 min prep | add private note

By: Heart 'N Soul
Jan 16, 2005

Next best to the original! On our visit to the Caribbean, we brought home the best Rum Cake I've ever had.... in fact it's the very best of all cakes I've ever had!!! I then thought I'd send for some to be shipped to us and found the price to be $35 for the med. size ( I paid $18 on the Island) So my search for the recipe began! You can not purchase Tortuga Rum ANYWHERE except in the Caribbean - Whaler's Vanille Rum should be a close match. This next best copy-cat comes from Newsgroup Rec.food.recipes.

SERVES 12 (change servings and units)

Ingredients

Basic Cake Mix

For the Cake

Rum soaking Glaze

Directions

  1. 1
    Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
  2. 2
    On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
  3. 3
    This mix may be contained and stored for up to 3 months in the refrigerator.
  4. 4
    For the Cake:.
  5. 5
    Preheat oven to 325 degrees.
  6. 6
    Spray a large Bundt pan (12 cup) with nonstick cooking spray.
  7. 7
    Sprinkle the chopped walnuts on the bottom.
  8. 8
    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.
  9. 9
    Batter should be very smooth.
  10. 10
    Pour into Bundt pan.
  11. 11
    Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
  12. 12
    Remove from oven and place on a cooling rack while making the soaking glaze.
  13. 13
    Rum Soaking Glaze:.
  14. 14
    Combine butter, water and sugar in a small saucepan.
  15. 15
    Bring to a boil carefully as mixture boils over very easily.
  16. 16
    Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
  17. 17
    Remove from the heat and add the rum, mix to combine.
  18. 18
    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.
  19. 19
    Allow cake to cool completerly in pan before turning out onto serving platter.
  20. 20
    This cake is delicate, so once it is turned out, it can not be moved around easily.
  21. 21
    Can be eaten when fully cool, but even better the next day!

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Featured Reviews for This Recipe

From: Chef #680519

On Jun 29, 2009

This is excellent. I made it using banana pudding and flavored the cake with banana flavoring. Used real Tortuga Banana Rum (you can purchase all the different varieties of real Tortuga Rum online and have it shipped to you - there are a lot of mainland distributors). Thanks for sharing. It soaked the cake over 3 days and found this worked even better to give it a stonger flavor. Similar to the Irish Christmas cake, that is soaked for weeks.

0 people found this review helpful

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  • From: Suzy's kitchen

    On Jun 24, 2009

    I have made this several times and it is always fabulous. One note, the intensity of the rum flavor may vary, depending on when in the rum soaking glaze process you add the rum. If you add while still heating, the flavor will be more subtle. Thanks for an awesome recipe!

    0 people found this review helpful

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  • From: MarcusZen

    On Jul 10, 2006

    I made this with real Tortuga Rum (Gold) and Duncan Hines cake mix along with the pudding mix. Awesome and exactly like the real thing. My girlfriend loved it so much, she stayed the night... sweet. Be sure to give the cake at least a day for all the rum glaze to absorb and distribute properly.

    13 people found this review helpful

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  • From: chinook

    On Feb 28, 2005

    I was in the same situation.I have just returned from the Caribbean with the delicious Tortuga rum cake.I could not believe my luck when I found this recipe.I made this version twice and it is equally delicious.I got raving reviews from family and friends.Thank you Mary64 for sharing.

    9 people found this review helpful

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  • Read all 56 reviews

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