I lived in the Cayman Island for many years. My cake was very close if not the same like the famous Cayman Tortuga Rum Cake. I made some changes to the cake and it turned out great, moist, delicious, yummy and my entire family and co- workers crave for more. CHANGES: I use 3 full eggs and 1 egg white, I used Duncan Hines cake mix, sugar free Vanilla Pudding Mix, I added 1/4 cup sour cream, 1/2 cup cold buttermilk and omit the water, 1/2 stick smart balance butter, 2 1/2 teaspoon McCormick vanilla butter nut extract (this extract takes away the box cake taste and leave a buttery nutty taste), I sifted the cake mix with the vanilla pudding mix, I use an electric mixer and mix the eggs and butter together. I use 3/4 cup barcardi gold rum in the cake batter. For the Glaze > I use 3/4 cup of Bacardi gold and myers rum together, use only 2 tsp water and make the sugar melt to liquid then add butter and then rum mix, remove cake when slightly cool, remove from pan then put about 4 tablespoon of glaze in the bottom of the pan, then put the cake back in the pan. Put small holes in the cake and use the glaze as hot as possible on the cake, when cake is fully cool then wrap cake in cling wrap air tight then foil wrap, let sit for few days to age. I also did Chocolate Rum Cake with same adjustments but use Myers Dark Rum. I added 1 & 3/4 tablespoon unsweeted cocoa powder to the batter mix with sugar free chocolate pudding mix. The cake was not sweet because the of the sour cream.
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I lived in the Cayman Island for many years. My cake was very close if not the same like the...