I have lived in Chicago for almost twenty years and I can tell you this much — you never get used to the winters. I still can’t believe it snowed on Halloween which means we’re in for a long winter. I’m already searching for flights someplace warm because I know I’m going to need it come January. I figure until then I can at least escape with food and drink. Years ago I had an opportunity to visit Jamaica and that is where I discovered Tortuga Rum Cake. Now I’m not talking about some dry holiday fruit cake that can double as a doorstop. Tortuga cake is a super moist vanilla pound cake soaked in a luxurious buttered rum syrup. One bite and you’re on the beach. This recipe was inspired by a much needed dose of sunshine and it’s a wonderful cake to make for the holidays. The secret is the instant vanilla pudding mix which makes the cake really moist and soft. Be sure to use a darker rum. I had a bottle of Bacardi 8 that I received in a swag bag and it was perfect. The cake does need to soak up the syrup so plan ahead, 24 hours is best.

This recipe uses a full cup of rum. The room gets “cooked off” but it’s still a boozy cake and not meant for those avoiding alcohol or children.

Caribbean Rum Cake

(Adapted from the King Arthur Website)

• 2 cups (241g) Unbleached All-Purpose Flour (preferably King Arthur)

• 1 1/2 cups (298g) sugar

• 3.4-ounce box instant vanilla pudding mix (not sugar-free)

• 2 teaspoons baking powder

• 1 teaspoon salt

• 1/2 cup (113g) unsalted butter, softened

• 1/2 cup (99g) vegetable oil

• 1/2 cup (113g) milk, at room temperature

• 4 large eggs, at room temperature

• 1/2 cup (113g) rum, plain or spiced

• 2 teaspoons vanilla extract

Syrup

• 1/2 cup (8 tablespoons, 113g) unsalted butter

• 1/4 cup (57g) water

• 1 cup (198g) sugar

• 1/4 teaspoon salt

• 1/2 cup (113g) dark rum (or spiced)

• 1/2 teaspoon vanilla extract

Preheat the oven to 325°F.

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 

2. Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined and the mixture is sandy looking.

3. Beat in the milk, then beat in the eggs one at a time. Scrape the bowl thoroughly, and beat briefly to recombine any sticky residue.

4. Stir in the rum, and vanilla.

5. Spritz a 10- to 12-cup Bundt pan with cooking spray. For an extra layer of nutty flavor, sprinkle the inside of the pan with almond flour and turn the pan to coat evenly; shake out any excess. Pour the batter into the prepared pan and spread level with a spatula.

6. Bake the cake for 50 to 60 minutes. When done, a cake tester or long toothpick will come out clean when inserted into the center. Remove the cake from the oven.

7. Leave the cake in the pan to cool slightly while you make the syrup.

8. In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.

9. Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.

10. Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, don't force it. Place it in the oven, turn the oven to 350°F, and warm for about 10 minutes, to soften the sticky syrup. (If your oven is one that preheats by making its upper element red-hot, place the cake on a lower rack and tent it with aluminum foil to protect it.) Remove the cake from the oven, and tip it onto the serving plate.