Caribbean Bliss Rum Cake
Indulge in a slice of the Caribbean with our Caribbean Bliss Rum Cake! Inspired by the iconic Tortuga Rum Cake, this delightful treat brings the vibrant flavors of the islands straight to your home. With a moist and tender crumb enriched by the rich taste of Whaler's Vanille Rum and the crunch of walnuts, this cake is a true celebration of tropical indulgence. The luxurious soaking glaze elevates this cake even further, infusing every bite with deep, warm flavors. Perfect for gatherings, special occasions, or simply to treat yourself, prepare to be transported to sunny shores with each delectable bite!
12
Servings
317
Calories
12
Ingredients
Ingredients
cake flour
2 cups (sifted)
granulated sugar
1.5 cups (divided)
baking powder
4 teaspoons (none)
salt
1 teaspoon (none)
butter
1/2 cup (cut into bits, plus 1/2 cup for glaze)
vegetable oil
3 tablespoons (for cake, plus 1/2 cup for batter)
walnuts
1/2 cup (finely chopped)
vanilla instant pudding mix
3.5 ounces (1 package)
milk
1/2 cup (none)
eggs
4 large (beaten)
Whaler's Vanille Rum
1 cup (1/2 cup for batter, 1/2 cup for glaze)
water
1/4 cup (none)
Instructions
1
1. **Prepare the Basic Cake Mix**: In a large mixing bowl, whisk together 2 cups of cake flour, 1.5 cups of granulated sugar, 4 teaspoons of baking powder, and 1 teaspoon of salt until evenly combined. Add in 1/2 cup of butter cut into bits, and 3 tablespoons of vegetable oil. Using a pastry cutter or your fingers, mix until the mixture resembles fine gravel. You can store this cake mix in an airtight container in the refrigerator for up to 3 months.
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2. **Preheat and Prepare**: Preheat your oven to 325°F (160°C). Generously spray a 12-cup Bundt pan with nonstick cooking spray, ensuring all nooks and crannies are covered. Sprinkle the finely chopped walnuts evenly at the bottom of the pan.
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3. **Mix the Cake Batter**: In a large bowl, combine the Basic Cake Mix with 1 (3.5 ounce) package of vanilla instant pudding mix, 1/2 cup of milk, 4 large eggs, 1/2 cup of Whaler's Vanille Rum, another 1/2 cup of vegetable oil, and 1 teaspoon of vanilla extract. Mix on medium speed for 2-3 minutes, scraping down the sides of the bowl halfway through, until the batter is completely smooth and well combined.
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4. **Bake the Cake**: Pour the batter into the prepared Bundt pan, spreading it out evenly. Bake in the preheated oven for approximately 55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven.
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5. **Make the Rum Soaking Glaze**: In a small saucepan, combine 1/2 cup of butter, 1/4 cup of water, and 1 cup of granulated sugar. Bring this mixture to a gentle boil, stirring frequently, and then reduce the heat to a simmer. Allow to simmer until the sugar is completely dissolved and the syrup thickens slightly. Remove from the heat and stir in 1/2 cup of Whaler's Vanille Rum until well combined.
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6. **Soak the Cake**: While the cake is still warm, carefully pour parts of the hot rum glaze over the top of the cake, letting it seep in. Do this gradually, allowing time for the cake to absorb the syrup. Repeat until all of the syrup has been added, ensuring the cake is well soaked.
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7. **Cool the Cake**: Allow the cake to cool completely in the pan before gently turning it out onto a serving platter. Be cautious as the cake is delicate and may break if moved too frequently after it is turned out.
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8. **Serve and Enjoy**: Serve the cake at room temperature, or for an even more flavorful experience, let it rest overnight. Each bite will be more delicious as the flavors meld beautifully!
Nutrition Information
19g
Fat
37g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Caribbean Bliss Rum Cake?
Caribbean Bliss Rum Cake is a moist, tender Bundt cake inspired by the iconic Tortuga Rum Cake, featuring Whaler's Vanille Rum and chopped walnuts.
Which specific rum is recommended for this recipe?
The recipe specifically calls for Whaler's Vanille Rum to provide a rich and tropical flavor profile.
How many servings does this rum cake recipe provide?
This recipe yields approximately 12 servings.
What is the calorie count per serving?
Each serving contains approximately 317 calories.
What temperature should I preheat my oven to?
You should preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius).
How do I prepare the Bundt pan for baking?
Generously spray a 12-cup Bundt pan with nonstick cooking spray and sprinkle finely chopped walnuts evenly at the bottom.
How long should the cake bake?
The cake should bake for approximately 55 minutes, or until a toothpick comes out clean.
What is included in the 'Basic Cake Mix' step?
The basic mix consists of cake flour, granulated sugar, baking powder, salt, butter, and 3 tablespoons of vegetable oil.
Can I make the cake mix ahead of time?
Yes, the basic cake mix can be stored in an airtight container in the refrigerator for up to 3 months.
What size of pudding mix is needed?
The recipe requires one 3.5-ounce package of vanilla instant pudding mix.
How much rum is used in the cake batter?
You should use 1/2 cup of Whaler's Vanille Rum in the cake batter.
What are the ingredients for the rum soaking glaze?
The glaze is made from 1/2 cup of butter, 1/4 cup of water, 1 cup of granulated sugar, and 1/2 cup of Whaler's Vanille Rum.
How should the glaze be applied to the cake?
Pour the hot rum glaze gradually over the warm cake while it is still in the pan, allowing it to seep in completely.
Is it necessary to cool the cake before removing it from the pan?
Yes, allow the cake to cool completely in the pan before gently turning it out to prevent it from breaking.
Can I store the cake overnight before serving?
Yes, letting the cake rest overnight is recommended as it allows the flavors to meld beautifully.
How much fat is in one serving of the cake?
There are 19 grams of fat per serving.
What is the carbohydrate content per slice?
Each slice contains 37 grams of carbohydrates.
How many eggs are required for the batter?
The recipe requires 4 large eggs, which should be beaten before mixing.
What type of flour should be used?
The recipe specifically calls for 2 cups of sifted cake flour.
Is there a substitute for the walnuts?
While the recipe uses walnuts for crunch, they can be omitted or replaced with pecans if preferred.
How much butter is needed in total for both the cake and glaze?
A total of 1 cup of butter is used: 1/2 cup for the cake mix and 1/2 cup for the glaze.
Does the recipe include vanilla extract?
Yes, 1 teaspoon of vanilla extract is added during the batter mixing stage.
What is the total amount of rum used in the entire recipe?
The recipe uses 1 cup of rum in total, divided equally between the batter and the glaze.
How much vegetable oil is used?
A total of 1/2 cup plus 3 tablespoons of vegetable oil is used in the recipe.
What should the cake mix look like after adding the butter?
After mixing the butter and oil into the dry ingredients, the mixture should resemble fine gravel.
Should the milk be at a specific temperature?
The recipe does not specify, but room temperature milk usually blends best in cake batters.
How long do you simmer the glaze?
Simmer until the sugar is completely dissolved and the syrup thickens slightly.
Is there any protein in this dessert?
Yes, each serving provides approximately 3 grams of protein.
What size Bundt pan is used?
A standard 12-cup Bundt pan is recommended.
What are the primary flavor tags for this recipe?
The tags include dessert, cake, rum cake, Caribbean, tropical, and moist cake.