Best 4 Island Plunder Rum Cake Recipes

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From the Caribbean shores, "Island Plunder Rum Cake" emerges as a crown jewel of culinary artistry. Steeped in rich history and exotic flavors, this delectable cake embarks on a journey of sweet seduction, capturing the essence of tropical paradise in every bite. Prepare to indulge in a symphony of moist crumb, infused with the warmth of rum, a chorus of fragrant spices, and a tantalizing medley of fruits,ナッツ, and candied treasures. As you embark on this culinary adventure, let your taste buds be swept away to an island of blissful indulgence, where every slice of this rum cake is a treasure to be savored.

Here are our top 4 tried and tested recipes!

ISLAND PLUNDER RUM CAKE



Island Plunder Rum Cake image

This rum cake is inspired by island ingredients and adds coconut, peaches, lime, ginger and honey to a traditional rum cake. Crystalized ginger is sweetened ginger and is great in baked goods. It can be purchased in many specialty stores and in spice aisles of most supermarkets. You may use a dark rum, if preferred. *Caution, if you are using a cake mix that already has pudding in it, omit the box of pudding in the recipe.

Provided by pamela t.

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 16

1 cup pecans, chopped
15 1/4 ounces yellow cake mix
3 1/2 ounces instant vanilla pudding
1/3 cup canned peaches, drained
2 eggs
1 1/2 cups cold water
1/2 cup canola oil
1/2 cup rum
2 tablespoons crystallized ginger
2 tablespoons golden raisins
2 tablespoons coconut flakes
1/4 cup honey
1/4 lb butter
1/4 cup water
1/2 cup rum
1 lime, zest of

Steps:

  • Preheat oven to 325°F.
  • Spray bundt pan with cooking spray. Sprinkle in chopped pecans. Set aside.
  • Using a blender, pulse peaches until liquid.
  • Mix all cake ingredients together including peaches, except raisins. Pour mixture into bundt pan. Add golden raisins, distributing evenly.
  • Bake for 1 hour. Test with toothpick. If inserted toothpick comes out clean, your cake is done. Cool for ½ hour.
  • Invert on a cakeplate. Remove from pan.
  • Poke holes in cake using a fork.
  • Pour glaze equally over the cake to distribute.
  • For glaze:.
  • Melt butter in pan.
  • Stir in water and rum.
  • Add honey and boil 5 minutes, stirring constantly.
  • Remove from heat.
  • Add zest of one lime.
  • *You may use ground ginger in place of crystallized ginger in the cake mixture, but use ½ amount.

MOM'S RUM CAKE



Mom's Rum Cake image

I got this from my mom. When she makes it, we all fight over it. It's delicious and easy to make.

Provided by Laura

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 14

Number Of Ingredients 11

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
½ cup water
½ cup vegetable oil
½ cup rum
½ cup chopped pecans
3 tablespoons butter
¼ cup water
1 cup white sugar
½ cup rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
  • Combine cake mix and pudding mix.
  • In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
  • Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)
  • To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.

Nutrition Facts : Calories 415.9 calories, Carbohydrate 50.3 g, Cholesterol 60.4 mg, Fat 18.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 381.2 mg, Sugar 35.8 g

ALMOST TORTUGA RUM CAKE



Almost Tortuga Rum Cake image

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 Rec.food.recipes.

Provided by Heart N Soul

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 17

2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into bits
3 tablespoons vegetable oil
1/2 cup finely chopped walnuts
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup milk
4 eggs
1/2 cup whaler vanille rum (Hawaiian-style rum)
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup butter (do not substitute)
1/4 cup water
1 cup granulated sugar
1/2 cup whaler vanille rum (Hawaiian-style rum)

Steps:

  • Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
  • On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
  • This mix may be contained and stored for up to 3 months in the refrigerator.
  • For the Cake:.
  • Preheat oven to 325 degrees.
  • Spray a large Bundt pan (12 cup) with nonstick cooking spray.
  • Sprinkle the chopped walnuts on the bottom.
  • 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.
  • Batter should be very smooth.
  • Pour into Bundt pan.
  • Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
  • Remove from oven and place on a cooling rack while making the soaking glaze.
  • Rum Soaking Glaze:.
  • Combine butter, water and sugar in a small saucepan.
  • Bring to a boil carefully as mixture boils over very easily.
  • Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
  • Remove from the heat and add the rum, mix to combine.
  • 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.
  • Allow cake to cool completerly in pan before turning out onto serving platter.
  • This cake is delicate, so once it is turned out, it can not be moved around easily.
  • Can be eaten when fully cool, but even better the next day!

EASY RUM CAKE



Easy Rum Cake image

This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.

Provided by Mariann

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 12

Number Of Ingredients 11

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
½ cup dark rum
4 eggs
½ cup water
½ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
½ cup butter
⅛ cup water
½ cup white sugar
¼ cup rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
  • Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
  • Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
  • To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g

Tips:

  • Use fresh ingredients. This will make a big difference in the flavor of your cake.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake in a greased and floured pan. This will help prevent the cake from sticking.
  • Let the cake cool completely before frosting it. This will help the frosting to set properly.
  • Store the cake in an airtight container at room temperature. The cake will keep for up to 3 days.

Conclusion:

Island Plunder Rum Cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist texture, rich flavor, and boozy glaze, this cake is sure to be a hit with your friends and family. Whether you're looking for a special dessert to serve at your next party or just a sweet treat to enjoy with your coffee, Island Plunder Rum Cake is the perfect choice.

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