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    You are in: Home / Recipes / Almost Tortuga Rum Cake Recipe
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    Almost Tortuga Rum Cake

    Almost Tortuga Rum Cake. Photo by pincus

    1/11 Photos of Almost Tortuga Rum Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    45 mins

    55 mins

    Heart 'N Soul's Note:

    Next best to the original! On our visit to the Caribbean, we brought home the best Rum Cake I've ever had.... in fact it's the very best of all cakes I've ever had!!! I then thought I'd send for some to be shipped to us and found the price to be $35 for the med. size ( I paid $18 on the Island) So my search for the recipe began! You can not purchase Tortuga Rum ANYWHERE except in the Caribbean - Whaler's Vanille Rum should be a close match. This next best copy-cat comes from Newsgroup

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    Units: US | Metric

    Basic Cake Mix

    For the Cake

    Rum soaking Glaze


    1. 1
      Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
    2. 2
      On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
    3. 3
      This mix may be contained and stored for up to 3 months in the refrigerator.
    4. 4
      For the Cake:.
    5. 5
      Preheat oven to 325 degrees.
    6. 6
      Spray a large Bundt pan (12 cup) with nonstick cooking spray.
    7. 7
      Sprinkle the chopped walnuts on the bottom.
    8. 8
      Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through.
    9. 9
      Batter should be very smooth.
    10. 10
      Pour into Bundt pan.
    11. 11
      Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
    12. 12
      Remove from oven and place on a cooling rack while making the soaking glaze.
    13. 13
      Rum Soaking Glaze:.
    14. 14
      Combine butter, water and sugar in a small saucepan.
    15. 15
      Bring to a boil carefully as mixture boils over very easily.
    16. 16
      Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
    17. 17
      Remove from the heat and add the rum, mix to combine.
    18. 18
      While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added.
    19. 19
      Allow cake to cool completerly in pan before turning out onto serving platter.
    20. 20
      This cake is delicate, so once it is turned out, it can not be moved around easily.
    21. 21
      Can be eaten when fully cool, but even better the next day!

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    Ratings & Reviews:

    • on May 27, 2010


      Delicious cake however, I found that we liked the glaze better with the rum cooked WITH the butter, water and sugar rather than adding it at the end. It gave the syrup a wonderful flavor. Adding the rum at the end just tasted too....raw. Thank you!

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    • on October 19, 2010


      AMAZING! I get rave reviews from everyone who tastes it and it is soooo easy! Easy way to look like a PRO! I use a yellow or butter cake mix instead of the basic and you can interchage the puddings. Pistachio, banana and french vanilla have been awesome. Also, you can make MORE glaze if you like to put on top and bottom. Cake needs to sit overnight if possible. Thank you for this recipe!

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    • on January 15, 2010

      Made this for Christmas with good family reviews. I also tryed a individual 6 count, small bundt pan for smaller cakes. The recipe makes about 14 smaller bundt cakes if using the 6 count, small bundt pans. The kicker here the smaller cakes are terrific for individual gifts and are absolutly fantastic with hot coffee.

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    Read All Reviews (110)


    Nutritional Facts for Almost Tortuga Rum Cake

    Serving Size: 1 (162 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 628.4
    Calories from Fat 298
    Total Fat 33.2 g
    Saturated Fat 12.4 g
    Cholesterol 104.0 mg
    Sodium 598.8 mg
    Total Carbohydrate 68.8 g
    Dietary Fiber 0.7 g
    Sugars 49.5 g
    Protein 5.2 g

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