They recommend that you make it a day ahead of time. It tastes better the next day.
Tortuga Rum Cake
Here's what you'll need:
Preheat the Oven to 325 degrees.
1 - Large Bundt Pan, sprayed with a Vegetable Cooking Spray. I recommend a simple design.
A Thin Metal Skewer.
1- 18 oz. Box of Duncan Hines Yellow Cake Mix ( Duncan Hines is the only Boxed Cake Mix I use) I took a Cake Decorating Class in the 80's and that's what they recommended.
1- 3.5 oz. Box of Vanilla Instant Pudding
1/2 C Whole Milk
1/2 C Dark Caribbean Rum (I only use Mount Gay)
1/2 C Vegetable Oil
1 tsp Vanilla
12 TBS Butter
1/4 C Water
1/2 C Granulated Sugar
3/4 C Dark Rum (Mount Gay Dark Rum)
In a Large Mixing Bowl with a Hand Mixer on Low Speed:
Mix for 30 seconds.
Increase to Medium Speed.
Mix for 2 minutes.
Spoon Batter into the Pan.
Bake 55 minutes until Golden Brown and a tooth pick in the center comes out clean.
Remove Pan to a Rack and allow to cool as you make the Glaze.
Make the Glaze:
In a Saucepan on Medium Heat:
Bring to a Boil
Watch it carefully!
Reduce to Simmer until Sugar is completely dissolved and it begins to thicken.
Remove from heat.
Whisk to combine well.
As soon as the Glaze is made and the Cake is still warm , in the pan:
Use the Skewer and Poke the cake with a lot of holes. (through the top and all the way down through the entire cake.)
Slowly pour the Glaze over the entire surface of the Cake, a little at a time, waiting until it soaks in before adding more.
Allow the Cake to Cool completely.
Invert the Cake onto a Serving Platter large enough to allow room for dripping Glaze.
Peace in the Kitchen!