My first experience with rum cake occurred during a Spring Break cruise with my girls in grad school. We stopped off in Cayman and the little box of Tortuga Rum Cake [+] was calling my name! Growing up eating Jamaican Black Cake on special occasions, I really wanted to see how it compared.
After the first bite of the Tortuga Rum Cake it was obvious that it was simply a yellow cake soaked in a rum syrup. A week later I attempted the recipe and it was a hit with the homies! Here goes…Let me remind you, I typically do not work with recipes when cooking — I guesstimate.
- 1 boxed yellow cake mix (cake flour, eggs, oil, water or milk)
- 1 box vanilla pudding
- 1 extra egg
- 1 cup sugar
- 1/4 cup water
- 3/4 cup butter
- 1/2 cup brown rum
Directions: Grease and flower bunt pan. Pre-heat oven to 350 degrees.
Follow directions of the boxed cake, with a few exceptions; instead of using water, substitute with milk. Add vanilla pudding mix. Beat in one additional egg. Pour and bake for 30-45 minutes.
Cool cake. Use toothpick to poke holes in cake. Melt butter in sauce pan. Add water and sugar. Mix until dissolved. Turn off fire and add rum. Brush syrup on to cake. Allow the cake to rest. Repeat until majority of rum syrup is used.
Tip: Adding a baking pan filled with water helps to circulate moisture in the oven.