In honor of Jack Sparrow...

Last night I made a rum cake in the honor of the new movie Pirates of the Caribbean: At World's End. Unfortunately I didn't go see it, but the cake was good! Maybe I'll go today. If anyone knows the first two movies, Jack Sparrow is always wondering why the rum is gone, and now I know! 'Cause I put it all in this cake!

I didn't take a picture, but as I was looking for photos to accompany this recipe, I came across a Caribbean product called Tortuga Rum cakes. In the movies, Tortuga is the infamous pirate-run island that Jack visits many times (evident by his many lady friends there). Not only does it exist, but it makes rum cakes!

I first tasted this particular recipe at church and being the cook/baker I now am, asked my mother to get the recipe from the lady who made it (she knows almost everyone at the church). I finally got it, but to my dismay, it just listed ingredients and a few steps- leaving out several things. So I made it up as I went and it turned out very well. The cake is soft and moist, and the soaking sauce gives it a feel somewhat like the tres leches cake (as the bottom is soaked through with the rum sauce). The rum sauce called for 1 cup of butter, but I reduced it, and you could reduce it even more if you wanted. Also it maybe would get denser and more soaked if you left it overnight. Another thing about the sauce, it is VERY rum heavy in flavor, you may want to reduce that as well since it doesn't get cooked out. But I liked it!!!

The Pirates of the Caribbean Rum Soaked Cake
1 box butter pecan cake mix
1 package (4 serving) instant vanilla pudding
4 eggs well beaten
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum (I used Meyers)
1/2 cup chopped walnuts (optional-I didn't put these in)

1) Heat oven to 350 degrees F. Grease bundt pan with pam spray or butter. Sprinkle nuts on bottom of pan evenly.
2) In large bowl mix all ingredients with an electric mixer until well combined. Scrape bowl occasionally. Pour into prepared pan.
3) Bake for 38-40 minutes (I did for 38 minutes-this kept it very moist on the inside and outside). Cool for 5-10 minutes in pan.

For Rum Soaking Glaze:
3/4 cup butter
1/4 cup of water
1/3 cup sugar (I used partially Splenda)
1/2 cup dark rum

1) Melt butter over medium heat. Stir in sugar and water, bring to a boil. Boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. Once cooled, poke top of cake (while still in bundt pan-so technically it will become the bottom) with fork or knife all over, 1/2 in from each other. Pour rum sauce slowly over top, allowing it to soak into cake. Let cake sit a couple more minutes before inverting onto serving plate.

I hope this recipe works well for you! Have a piratey day!