Buttery Tropical Tortuga Rum Cake

Indulge in the lush flavors of the Caribbean with this Tropical Paradise Rum Cake. A moist and delightful treat, this cake combines the rich taste of spiced dark rum with a tender crumb, creating a perfect dessert for any occasion.

The rum soak adds an irresistible glaze that infuses the cake with extra flavor, making every bite a celebration of tropical bliss.

Photo byGLP

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1/2 cup Greek yogurt, at room temperature
• 1/2 cup milk, at room temperature
• 2/3 cup dark spiced rum
• 1/2 cup unsalted butter, softened
• 1/2 cup canola oil
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract

For the Rum Soak:

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

Directions

For the Cake:

1. Preheat your oven to 325°F (160°C). Grease a bundt pan with non-stick baking spray and place it on a baking sheet for easy handling.
2. In a mixing bowl, whisk together the flour, baking powder, and salt. Set this mixture aside. In another bowl, combine the Greek yogurt, milk, and dark rum; set aside.
3. In the bowl of a stand mixer, cream together the softened butter, canola oil, and sugar. Mix on medium speed for 1 to 2 minutes until light and fluffy.
4. Reduce the speed and add the eggs one by one, mixing until thoroughly combined. Scrape down the bowl and paddle, then add the vanilla extract.
5. Gradually add the flour mixture in three parts, alternating with the wet ingredients, starting and ending with the flour mixture.
6. Pour the batter into the prepared bundt pan and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
7. Once baked, remove the pan from the oven but let the cake sit in the pan while you prepare the glaze.

For the Rum Soak:

1. In a small saucepan, combine the butter, water, sugar, and rum. Heat over medium, stirring until the sugar dissolves. Continue cooking for an additional 4 to 5 minutes until the glaze thickens slightly.
2. Use a skewer to poke holes in the bottom of the warm cake, then pour the rum glaze over it.
3. Allow the cake to cool completely in the pan before inverting it onto a serving plate.
4. Serve immediately, or for an even more refreshing experience, chill in the refrigerator before indulging. Enjoy your slice of paradise!

Substitutions

• For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
• Replace Greek yogurt with coconut yogurt for a dairy-free version.
• Use almond milk in place of regular milk for a nutty twist.

Storage

Store the Tropical Paradise Rum Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. This cake also freezes well; wrap it tightly in plastic wrap and foil before freezing for up to 3 months. Thaw in the refrigerator before serving.

https://12tomatoes.com/tortuga-rum-cake/