Authentic Carribean Ooey-gooey, sticky-sweet, vanilla rum cake
Anyone who has been to the Cayman Islands knows just how a rum cake should taste....and I kid you not, this is it! :) Those Tortuga Rum Cakes they sell in the Carribean gift shops are quite good, but um....this is better! haha!
While Baking....I get so nervous whenever I make anything in a bundt shape...I'm always hoping it will come out of the mold in one piece. The trick is, I grease it in Crisco, then, I flour it.....never had any accidents. :D
Finished Cake....after i forked it. Well, I mean, I poked holes in it so the glaze could seep in...deep, deep in there. Then, topped with warm, sticky-sweet, vanilla rum glaze.
It disappears fast, I tell you....
It's rummy yummy, but controlled rummy (not bitter at all)...and so very delicious. I never want the rum to overpower the cake or the vanilla behind it. I love this recipe because the cake enhances both flavors so well.
There are two ways to do this....the easy cheating way with yellow cake mix and 1 box of vanilla pudding.....or you can do it classic homemade and make your own cake mix. Both taste so similar, you cant even guess the difference if you use quality vanilla extract and quality rum....
RECIPE:
Homemade Cake Mix
2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into bits
3 tablespoons vegetable oil
OR
Cheater's Cake Mix
1 box yellow cake mix
1/2 cup butter, cut into bits
3 tablespoons vegetable oil
For the Cake
1/2 cup finely chopped walnuts (optional)
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup milk
4 eggs
1/2 cup vanilla rum (Hawaiian or Carribean-style rum)
1/2 cup vegetable oil
1 teaspoon vanilla extract
Rum soaking Glaze
1/2 cup butter (do not substitute)
1/4 cup water
1 cup granulated sugar
1/2 cup vanilla rum (Hawaiian or Carribean-style rum)
1 tablespoon vanilla extract
Preheat oven to 325 degrees.
In a large mixing bowl, combine basic cake mix ingredients. On low speed combine ingredients. Place 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. Batter should be very smooth.
Prepare a Bundt pan (12 cup) by rubbing it with crisco, then flour (AP flour is fine too). Shake excess flour out of it. Sprinkle the chopped walnuts on the bottom. Pour the cake mix into Bundt pan.
Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back. Remove from oven and cool it. Once somewhat cool, invert the cake mold onto a plate and let it stay there upside down for a few minutes. The cake will make its way out on it's own. Then after a few mins, remove the mold.
Rum Soaking Glaze: Combine butter, water and sugar in a small saucepan.
Bring to a boil carefully as mixture boils over very easily. Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker. Remove from the heat add the rum immediately. Then, let it sit for a minute to cool, and add vanilla extract. Poke holes in the cake with a fork. 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. Allow cake to cool. You're finished! Get a slice now, but know that this cake is even better the next day!