About this recipe:A friend set me the challenge to make a Tortuga rum cake. Research showed that this is a traditional cake from the Cayman Islands. Most recipes listed use American measurements and ingredients that are not available in England. This recipe is using imperial measures. It should be made in a bundt pan but mine was made in a savarin mould (looks just as good). It is VERY alcoholic, only needing a small slice. Cake is a dense texture and heavy because of rum content! Friend was amazed at close similarity of cake.
Grease a bundt tin (or savarin mould), and sprinkle a little flour onto the base and sides to dust, tip away any excess. Sprinkle the crushed walnuts into the bottom of the tin and set aside.
In a large bowl cream the sugar and butter. Add oil, flour, baking powder, salt and custard powder (dry) and mix together.
In a separate bowl, whisk together eggs, milk, rum and vanilla then add to the dry mixture; mixture should be pourable. Add more rum if mixture is too thick. Pour into prepared bundt tin and place on baking tray if you want more stability.
Bake in the preheated oven for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and let it cool for 10 minutes, then invert onto a cooling rack. Let it cool for 20 to 30 minutes.
For the rum syrup:
While the cake cools, make the rum syrup. In a large saucepan combine the butter, water, sugar and vanilla. Cook over a medium heat until the butter melts and sugar dissolves. Increase the heat so the liquid can be reduced but do not let it boil over. Remove from the heat and add the rum.
Wash and dry the bundt tin, then place back over the cool cake and turn cake back over. Feed the cake with the hot rum syrup and let soak in. This will need to be done about three times over 1 to 2 hours, then leave to soak overnight (about 8 hours).
When ready to serve, turn the cake out onto a serving dish. Small slices are recommended. Keeps for about a week covered over.