Rum Cake from Thomas Keller’s & Sebastien Rouxel’s Bouchon Bakery Cookbook
This cake requires the old fashioned or “Original Bundt” pan that has a 15-cup capacity. I have the anniversary version that was available at Williams-Sonoma a few years ago which is one of their Goldtouch® nonstick pans that is designed to bake more evenly. The type of pan that you use makes a difference in the total baking time. I did have to bake the cake an additional fifteen plus minutes to achieve the desired doneness (where the cake tester came out clean).
Goldtouch® nonstick pans do not brown a cake as much as other metal pans, so it is lighter in color when done. Aluminum, steel, and other nonstick pans all bake quite differently so you will need to rely on testing the cake and not the baking time suggested in the recipe.
There are many recipes for Tortuga Cake, some use white flour and others, like this one, use almond flour. If you regularly bake with almond flour, you will be familiar with the dense texture and almost graininess of this cake which is not present in the white flour version.
The buttery goodness of the cake soaked with a good dousing of simple syrup combined with Myers’s Rum followed by a substantial drizzle of Myers’s Rum Icing transports you to the islands. If you can’t get there for some sunshine and an umbrella drink, then this cake may be the next best option.
I have not included the recipe for the Rum Cake since this is a new book and I wanted to support the authors’ sales of the book, rather than give it away. If you love to bake, this is a fabulous cookbook to add to your collection. The photography is stunning and there are many photos that will explain step-by-step procedures for some of the more difficult recipes. Chef Keller recommends beginning with the easier recipes first and then working up to more challenging recipes to ensure your baking success. The Rum Cake recipe is the perfect place to start.