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name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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nameTortuga Rum Cake
descriptionA taste of vacation made at home.
urlhttps://12tomatoes.com/tortuga-rum-cake
inLanguageen-US
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Serves 12
Course: Dessert
Allergen(s): Eggs, Milk, Wheat, Gluten, Eggs, Milk, Wheat, Gluten
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Tortuga Rum Cake

This rum filled cake is perfect for gatherings and holidays.

Tortuga Rum Cake

4.7 from 7 votes
Course: dessert
Servings: Serves 12
Author: Victoria Brittain

For the Cake:

  • 2 cups cake flour
  • 4 teaspoons baking powder
  • 1 teaspoon fine salt
  • 1/2 cup sour cream, room temperature
  • 1/2 cup buttermilk, room temperature
  • 2/3 cup spiced dark rum
  • 1/2 cup unsalted butter, cut into tablespoons and brought to room temperature
  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract

For the Rum Soak:

  • 1/2 cup unsalted butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 3/4 cup spiced dark rum

To make the Cake:

  1. Preheat oven to 325°F, spray a bundt pan with baking spray, set onto a baking sheet, set aside.
  2. In the bowl combine flour, baking powder, and salt, set aside. In another bowl, combine sour cream, buttermilk, and dark rum, set aside.
  3. In the bowl of a stand mixer, beat butter, oil, and sugar. Scrape the bowl and paddle. Beat mixture for 1 to 2 minutes to get a fluffy texture.
  4. Lower speed and gradually add in eggs, one at a time, until well blended. Scrape the bowl and paddle. Beat in the vanilla.
  5. On a low speed, add the dry ingredients in three additions alternating with the wet ingredients in two additions, beginning and ending with the dry ingredients.
  6. Pour batter into prepared pan and bake for 55 to 65 minutes until a toothpick comes out clean.
  7. Remove pan from oven, keep cake in the pan, and prepare the glaze.

To make the Rum Soak:

  1. In a saucepan combine butter, water, sugar, and rum.
  2. Stir until the sugar has dissolved and then cook for an additional 4 to 5 minutes of medium heat until the glaze slightly thickens.
  3. Use a skewer to poke holes into the bottom of the cake and pour the glaze over the cake.
  4. Allow the cake to cool completely before inverting it onto a plate.
  5. You can serve immediately or it tastes great when it’s cold from the fridge. Enjoy!