Almost Tortuga Rum Cake Recipe

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Almost Tortuga Rum Cake
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Ingredients
17
Count
Nutrition
555
Calories
Total time
100
Minutes
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Ingredients:

  • 2 cups cake flour
  • 1 1/2 cups granulated sugar
  • 1 tsp salt
  • 1/2 cup butter, cut into bits
  • 1/2 cup finely chopped walnuts
  • 1 (3 1/2 oz) 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
  • 1/4 cup water
  • 1/2 cup whaler vanille rum (hawaiian-style rum)

Directions:

  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.
  4. For the Cake:.
  5. Preheat oven to 325 degrees.
  6. Spray a large Bundt pan (12 cup) with nonstick cooking spray.
  7. Sprinkle the chopped walnuts on the bottom.
  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. Batter should be very smooth.
  10. Pour into Bundt pan.
  11. Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
  12. Remove from oven and place on a cooling rack while making the soaking glaze.
  13. Rum Soaking Glaze:.
  14. Combine butter, water and sugar in a small saucepan.
  15. Bring to a boil carefully as mixture boils over very easily.
  16. Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
  17. Remove from the heat and add the rum, mix to combine.
  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. Allow cake to cool completerly in pan before turning out onto serving platter.
  20. This cake is delicate, so once it is turned out, it can not be moved around easily.
  21. Can be eaten when fully cool, but even better the next day!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 555.31 Kcal (2325 kJ)
Calories from fat 293.38 Kcal
% Daily Value*
Total Fat 32.6g 50%
Cholesterol 95.44mg 32%
Sodium 257.64mg 11%
Potassium 261.93mg 6%
Total Carbs 63.68g 21%
Sugars 44.47g 178%
Dietary Fiber 0.85g 3%
Protein 5.48g 11%
Vitamin C 0.1mg 0%
Vitamin A 0.2mg 6%
Iron 2.2mg 12%
Calcium 105.1mg 11%
Amount Per 100 g
Calories 408.92 Kcal (1712 kJ)
Calories from fat 216.04 Kcal
% Daily Value*
Total Fat 24g 50%
Cholesterol 70.28mg 32%
Sodium 189.72mg 11%
Potassium 192.88mg 6%
Total Carbs 46.89g 21%
Sugars 32.75g 178%
Dietary Fiber 0.63g 3%
Protein 4.03g 11%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 6%
Iron 1.6mg 12%
Calcium 77.4mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.7
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

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