Ingredientes para Almost Tortuga Rum Cake
- Cake Flour (contained in 1 (18 1/4 ounce) package yellow cake mix)
- 1 cup granulated sugar
- Baking Powder (contained in 1 (18 1/4 ounce) package yellow cake mix)
- Salt (contained in 1 (18 1/4 ounce) package yellow cake mix)
- 1/2 cup butter
- 1/2 cup vegetable oil
- 1 cup chopped walnuts
- 1 (3 3/4 ounce) package vanilla instant pudding mix
- 1/2 cup milk
- 4 eggs
- 1 cup dark rum
- 1/2 teaspoon vanilla extract
- 1/4 cup water
- 1 (18 1/4 ounce) package yellow cake mix
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Almost Tortuga Rum Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Almost Tortuga Rum Cake
- **Prepare the Cake Batter:** In a large mixing bowl, combine the cake mix ingredients according to package directions (excluding any frosting mix).
- **Combine Dry Ingredients:** On low speed, mix all dry ingredients until they resemble fine crumbs.
- **Store (Optional):** This dry mix can be stored in an airtight container in the refrigerator for up to 3 months.
- **Make the Cake Batter:** Preheat oven to 325°F (160°C). Grease and flour a large bundt pan.
- **Prepare the Pan:** Sprinkle chopped walnuts evenly on the bottom of the prepared bundt pan.
- **Combine Wet and Dry:** In a large bowl, combine the dry cake mix, pudding mix, milk, eggs, rum, oil, and vanilla extract. Beat on medium speed with an electric mixer for 2-3 minutes, scraping down the sides halfway through. The batter should be very smooth.
- **Bake:** Pour batter into the prepared bundt pan. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when gently touched.
- **Cool:** Remove from oven and let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- **Prepare the Rum Glaze:** While the cake cools, prepare the glaze. Combine butter, water, and sugar in a small saucepan over medium heat.
- **Make the Glaze:** Bring to a boil, stirring constantly. Reduce heat and simmer until the sugar is dissolved and the syrup thickens slightly (about 2-3 minutes). Remove from heat and stir in the rum.
- **Glaze the Cake:** Once the cake is completely cooled, drizzle the rum glaze evenly over the top, allowing it to soak in. Repeat until all the glaze is used.
- **Serve:** Let the cake cool completely before serving. This cake is delicate once inverted, so handle with care. Best served the next day!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
198g
Fat
62g
Carbs
22g
