Tortuga Rum is a popular choice for tourists and cruise passengers when visiting the Cayman Islands. Seven Fathoms Rum is the only spirit produced entirely in the islands of the Cayman Islands. Tortuga Rums have distinct flavors of cane sugar and citrus notes, as well as earthy, oaky vanilla notes, and are smooth and dry. Visitors can keep rum cakes as souvenirs and have become one of the most popular traditional holiday desserts.
There are a few different places you can find tortuga. One is online, through a variety of websites that sell tortuga. Another is at a pet store, though these can be more expensive. Finally, you can sometimes find tortuga at reptile shows or through breeders.
Despite the presence of rum trade in the West Indies, Seven Fathoms Distillery produces the only spirit from the Cayman Islands entirely. The rum is smooth and dry, with distinct flavors of sugarcane and citrus, as well as earthy, oaky vanilla, and undertones of honey.
Tortuga Gold Rum is a golden rum produced on the island of Tortuga. It is made from a blend of molasses and sugar cane juice, and is aged for a minimum of three years in American oak barrels. The rum has a light, sweet flavor with notes of vanilla and caramel. It is perfect for sipping neat or mixed into cocktails.
Mexican vanilla- from flowers that open only once from dawn until dusk, never to reopen again, pollinated by bees and hummingbirds and not by the hand of man, is born pure Mexican vanilla, which is the core element in our Tortuga Mexican vanilla rum cake.
To make the cake:Preheat the oven to 325. Spray a 12 cup bundt an with nonstick cooking spray. Sprinkle the chopped walnuts on the bottom of the pan.In a large bowl, combine cake flour, sugar, baking powder, salt, butter and 3 tablespoons of the vegetable oil. On low speed combine ingredients until the mix consistency resembles peas (or smaller) and all the pieces are the same size.Then, add pudding, milk, eggs, rum, the rest of the oil and vanilla and combine on medium speed for 2 to 3 minutes. Scrape down the bowl halfway through. Batter should be very smooth.Pour batter into the prepared pan. Bake for about 50 to 55 minutes or until fully golden, cake tester comes out clean and cake springs back when touched. Remove from oven and place on cooling rack, still in the pan, while you prepare the rum glaze. 59ce067264