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The SteamBake function couldn’t be simpler, you just add 100ml of water to the cavity in the bottom of your oven, set the oven to ‘True Fan Cooking’ press the ‘SteamBake’ button and select the desired temperature. The oven will beep when it has got up to temperature and you can begin cooking. It can be used for a whole of host of baked goods from bread, pastry and even Yorkshire pudding. It may seem like a lot of syrup when you make the rum glaze, but don’t be afraid when you see the soaking glaze go almost to the top of the cake pan. I promise you – it is not too much sauce. In a standing mixer fitted with the paddle attachment, beat together butter, oil, and sugar for 5 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Add heavy cream (or milk), rum, and vanilla, and beat until combined. On low speed, beat in the flour mixture and mix just until combined. Make the syrup: In a small saucepan, combine butter, water, and sugar. Cook on medium-low heat until sugar dissolves and syrup forms. Turn off heat and mix in rum. Set aside until the cake is ready. To make this citrus cake you’ll need the same ingredients as in the basic recipe, but add fresh orange juice, butter, and grated orange zest. If you really love citrus, try mixing it up by adding one part orange juice and one part pineapple or grapefruit juice!
Most versions include chopped walnuts, however I have nut allergies. You may utilize the nuts as you prefer, when indicated in the recipe instructions. Place the cake mix, pudding mix, orange juice, melted butter, rum, eggs, and orange zest in a large mixing bowl.Distilled from sugarcane, rum began to be produced in the 17th century when the enslaved people discovered that molasses, a by product of sugar refining, could be fermented into alcohol. Combine butter, water, ½ cup brown sugar, and ½ cup white sugar in a saucepan over medium heat. Bring to boil and boil for about 5 minutes, stirring occasionaly. Remove from heat and stir in 1/2 cup of rum. To prepare the batter, you’ll use the same process as with the basic recipe except add in the new citrus ingredients. I love the way this cake smells when it is baking in the oven. It perfumes the whole house! The main reason I wanted the book is because my favourite blog Hint of Vanilla has referenced the book a lot in her recipes. Her blog is absolutely wonderful and the patisserie she creates is amazing. So I wondered if there were any secrets hidden in this book that might help me. The outside is sweet and slightly crunchy. The inside is moist and almost delicate, and the rum flavor mixed with the butter is pure heaven!!
For the glaze you will need butter, sugar, dark rum, and orange juice. We like to use local orange juice, but use whatever is your favorite. Spoon the glaze over the cake, allow it to seep into the holes and drizzle down the sides and into the center of the cake. Grease and flour a 27-cm bundt pan or fluted cake tin and sprinkle the bottom with the chopped walnuts. This cake is not simply infused with rum flavor so that you just get a slight aftertaste. This cake is drunk with rum, literally, as the methodology involves feeding the cake with a rum syrup after it has been baked.
How to make Tortuga Rum Cake:
Allowed to season for at least a day, your cake will not have a ‘smelly alcohol’ scent, nor will it taste as though you’ve doused your dessert with a drink. Or two.
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