Tortuga Rum Cake

by 
Jump to Recipe Print Recipe

If you’ve ever been to the Caribbean, then you’ve no doubt seen the Tortuga Rum cakes that the islands are famous for. They are so popular, in fact, that they are the number one export of the Cayman Islands. My parents love these cakes so much that I decided to try making one from scratch. I brought back a few bottles of Tortuga Rum when we were in the Bahamas. I once found some Tortuga Rum at Binny’s in Illinois, but never saw it there again. ?

What if I can’t find Tortuga Rum?

If you are unable to find real Tortuga Rum, Sailor Jerry spiced rum works well. There is quite a bit of rum in this recipe. Half of it is baked out and the other half isn’t. So, make sure it’s a good tasting rum that you enjoy drinking.

What’s the secret to this Tortuga Rum Cake?

There are a few things that make this cake absolutely to die for. The first thing, obviously, is the use of Tortuga Rum. But, if you have to settle for a different kind, fear not. It will still be a delicious cake!

The second thing that makes this cake so good is the tenderness of the cake. Adding a package of vanilla pudding makes the cake super moist. The addition of both oil and butter also gives it wonderful buttery flavor, while maintaining moistness.

The real star of the show is the rum glaze that gets added to the cake after it has finished baking. The glaze soaks into the cake and helps keep it moist for a whole week! It also adds amazing flavor.

My parents loved this cake so much that my stepdad requests it every single year for his birthday. I’ve even shipped it to him when he had a craving for it!

This cake is best made in a 10-12 cup bundt pan. I use the Nordic Ware original bundt pan. Spray the bundt pan generously with baking spray. Alternatively, you can butter and flour the pan, but be sure to get all of the nooks and crannies. Bake low at 325° for 1 hour to 1 hour 20 minutes. The cake is finished when a cake tester inserted in the middle comes out clean.

Tortuga Rum Cake

Recipe by Amanda Innes-ShareefCourse: DessertDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

541

kcal

Ingredients

  • Sugar 250g
    (1 cup)

  • Butter 113g
    (1/2 cup)

  • Eggs 4

  • Canola Oil 165g
    (3/4 cup)

  • Cake Flour 325g
    (2 cups)

  • Instant Vanilla Pudding 1 package

  • Baking Powder 4 tsp

  • Salt 1 tsp

  • Tortuga Rum 110g
    (1/2 cup)

  • Milk 123g
    (1/2 cup)

  • Vanilla 1 tsp

Directions

  • Preheat oven to 325°. Spray bundt pan with baking spray.
  • In the bowl of a stand mixer, add sugar and softened butter and beat until smooth.
  • Add eggs and vanilla and beat again until completely combined.
  • Add canola oil and mix for 2-3 minutes.
  • In a separate bowl, mix dry ingredients and whisk until combined.
  • In a separate bowl, mix together milk, rum and vanilla.
  • Alternately add the dry and wet ingredients, starting and finishing with the dry ingredients (dry, wet, dry, wet, dry). Mix just until combined.
  • Pour into prepared bundt pan and bake for 50-60 minutes, until a cake tester inserted comes out clean.
  • As soon as the cake comes out of the oven, prepare the glaze (recipe follows) and pour over cake.
  • Once the glaze has soaked in and the pan is cool enough to touch, invert cake pan onto cake stand to remove the cake.

Tortuga rum glaze

  • In a small saucepan, add 1/2 cup butter, 1/4 cup water and 3/4 cup sugar. Heat over medium low heat until sugar has dissolved completely.
  • Turn off heat, add 1/2 cup rum and stir.
  • Pour immediately over bundt cake and allow to soak in.