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Tortuga Rum Cake Recipe

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This recipe for Tortuga Rum Cake is from My favorite things, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake
1¾ cups almond flour
½ cup all purpose flour
½ tsp. Kosher salt
¾ cup unsalted butter plus some
1 cup granulated surgar
4 eggs room temperature
2 tbsp Meyers Dark Rum

Syrup
¼ cup water
¼ cup granulated surgar
1 tbsp Myers Rum

Icing
2 tbsp milk
1 tsp Vanilla
1½ cup powdered sugar
Directions:
Directions:
1. Preheat oven to 325°F. Generously greece Bundt pan with butter and dust with flour.
2. Whisk together almond flour, all purpose flour and salt in a medium bowl, set aside.
3. Place butter in bowl and beat on medium high speed until butter light and creamy, about three minutes. Gradually add one cup granulated sugar beating until light and fluffy about four minutes. Scrape down the sides of bowl and add eggs one at a time. Bater may look slightly broken do not over mix.
4. Reduce speed to medium low and add flour mixture to the batter mixture 1/3 at a time, beating for 15 seconds after each addition stopping as necessary to scrape down the sides of the bowl.
5. Scoop one half of a cup of batter into the bowl and add the 2 tablespoons of rum. Return mixture back to the batter.
6. Spoon batter into prepared pan and care to distribute evenly be in oven until golden brown about 42 minutes.

7. Make rum simple syrup by combining sugar and water in a small saucepan. Bring to a boil stirring till sugar is incorporated. Remove from heat and add a tablespoon of Rum, keep warm until poured over baked cake. Let liquid absorb into cake.

8. Make icing by combining powdered sugar milk and vanilla. Drizzle over cake.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
Really like the rum flavor in this moist cake. LOL

 

 

 

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