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Rum Cake
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A really nice rum cake

Chris Dinsdale

Serves/Makes:6 or more

  • 1 cup (225 ml) chopped walnuts
  • 1 box yellow cake mix
  • 1 small package instant vanilla pudding mix
  • 1/4 cup (60 ml) water
  • 3/4 cup (175 ml) dark rum (Tortuga Dark preferably)
  • 1/2 cup (125 ml) oil
  • 4 eggs
  • Secret Sauce:
  • 1/4 cup (60 ml) water
  • 1/4 cup (60 ml) dark rum
  • 1 cup (225 ml) sugar
  • 1 stick oleo or butter
  • Preheat oven at 325 degrees (175 C.).
  • Grease and flour a bundt pan.
  • Sprinkle walnuts over the bottom of the pan.
  • Blend dry cake mix, dry pudding mix, water, rum, oil and eggs for 2 minutes.
  • Pour over walnuts in pan.
  • Bake for 1 hour.
  • Prepare secret sauce 10 minutes before cake is finished baking.
  • Combine water, rum, sugar and butter in to sauce pan.
  • Heat over medium heat, stirring until boiling.
  • Boil for 2 minutes stirring occasionally.
  • Remove cake from oven.
  • While in pan, gently stab cake with sharp knife.
  • Slowly pour sauce over cake (will look like too much sauce, but cake will absorb it).
  • Let the cake cool in the pan for 30 minutes before removing from pan.
Totuga Rum Cake is one of the Cayman Islands biggest exports. The recipe for rum cake originated from the owners of the Tortuga Rum Company Limited over one hundred years ago, and it has been passed down through the family generation after generation. The cake is made with a special Tortuga gold blend of rum that is not bottled or available to the public. It's a secret recipe. You can probably approximate it with this recipe, by using a very good dark rum such as the Jamaican Appleton 12 year old rum.

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