Randy V Cayman Island Rum cake, Use while working on your 928
11-24-2013, 11:19 AM
#1
Team Owner
Thread Starter
Randy V Cayman Island Rum cake, Use while working on your 928
I got the order to make a few of these delicious cakes for the holidays,
around my house they dont last very long
I grabbed this recipe from a post of RV thanks Randy.
This goes great while your working on your 928 restoration projects.
Have a 928 GTG with your friends and serve one.
I recommend you spend the extra bucks and get the Bacardi 1873 for this recipe. You won't regret it.
World Famous Cayman Island (Tortuga) Rum Cake
1 cup chopped pecans or walnuts, I substitute sliced almonds
1 (520g) package yellow cake mix. (Just use the cake mix as is, do not add other ingredients listed on cake box - they are included below)
1 (92 g) package vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup amber rum or Bacardi 1873 rum
Preheat oven to 325 F.
Sprinkle nuts over bottom of greased 10 inch tube pan or 12 inch bundt pan.
Stir together cake mix, pudding mix, eggs, water, oil and rum.
Pour batter over nuts.
Bake at 325 in oven for 1 hour. Check after 45 minutes with dry toothpick.
Cool 10 minutes in pan.
Using a bamboo spear or toothpick, make multiple holes in the bottom of the cake.
Evenly pour approximately 1/3 of the glaze mixture (recipe below) over the bottom of the cake. Let absorb a few minutes.
Invert onto serving plate and ***** top and sides of cake.
Brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze.
Repeat until glaze is used up.
Glaze
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup amber rum or 1873 rum
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Great all by itself, or can be served with a dollop of whipped creme or vanilla ice creme.
__________________
Randy V.
San Diego, California
'94 928 GTS - Midnight Blue Metal
around my house they dont last very long
I grabbed this recipe from a post of RV thanks Randy.
This goes great while your working on your 928 restoration projects.
Have a 928 GTG with your friends and serve one.
I recommend you spend the extra bucks and get the Bacardi 1873 for this recipe. You won't regret it.
World Famous Cayman Island (Tortuga) Rum Cake
1 cup chopped pecans or walnuts, I substitute sliced almonds
1 (520g) package yellow cake mix. (Just use the cake mix as is, do not add other ingredients listed on cake box - they are included below)
1 (92 g) package vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup amber rum or Bacardi 1873 rum
Preheat oven to 325 F.
Sprinkle nuts over bottom of greased 10 inch tube pan or 12 inch bundt pan.
Stir together cake mix, pudding mix, eggs, water, oil and rum.
Pour batter over nuts.
Bake at 325 in oven for 1 hour. Check after 45 minutes with dry toothpick.
Cool 10 minutes in pan.
Using a bamboo spear or toothpick, make multiple holes in the bottom of the cake.
Evenly pour approximately 1/3 of the glaze mixture (recipe below) over the bottom of the cake. Let absorb a few minutes.
Invert onto serving plate and ***** top and sides of cake.
Brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze.
Repeat until glaze is used up.
Glaze
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup amber rum or 1873 rum
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Great all by itself, or can be served with a dollop of whipped creme or vanilla ice creme.
__________________
Randy V.
San Diego, California
'94 928 GTS - Midnight Blue Metal
11-24-2013, 11:50 AM
#2
Rennlist Member
I'll take one
My shipping address is
Jeff Spahn
1595 Geraldine drive
Dubuque, Ia. 52003
Thanks.
My shipping address is
Jeff Spahn
1595 Geraldine drive
Dubuque, Ia. 52003
Thanks.
11-24-2013, 11:45 PM
#6
Nordschleife Master
Made me think of something from the email list from 2002. Doesn't seem that long ago...but it is.
Dave Shaeffer wrote:
Oops, not enough coffee before hitting the send button ...
After the lamb is seared/sealed all around, and before you close the lid
and begin the real cooking process, coat liberally with either Kosher,
or sea, salt. Never salt red meat prior to searing/sealing, as it tends
to draw the moisture out and make it dry. Of course, such is not the
case for hamburgers (provided their composed of the proper cuts (hint:
ultra lean meat no matter how high quality does not a good burger make),
as the bits of fat in a quality hamburger meat will keep it moist during
cooking.
Best regards,
Dave
=====================
<<Snipped>>
|When it come to Que-in/grillin ..... "sloppiness" is a given, and
anyone
|that's "embarrassed" and/or too uptight to fully enjoy a well prepared
|feast doesn't belong at the (picnic) table. They should be served the
|standard bowl of gruel and sent along their way. Below is listed one of
|our favorite Leg'O'Lamb recipes. A full leg should be used. That is,
|"shank" end included 6-8 lbs is best. This uses the indirect heat
|method, so get your fire going while doing the final prep on the leg.
|Have extra coals available, and a good supply of oak and hickory (fresh
|cut or "green" if possible In not, the soak the pieces over night)
|Pieces should be 4-6" in length, and 1.0-1.5 square. The spices/"prep"
|are what I'd call a "wet" rub.
|
|To prepare the lamb and sauce: Day one.
|
|Thoroughly rinse (in cold water) and dry the leg.
|Carefully separate the fell from the meat around the entire leg,
leaving
|attached in enough places that it will not fall off during
|cooking/turning. Place the leg in a shallow roasting pan, cover and
|refrigerate overnight. A fresh leg (NEVER use frozen lamb) is a must
|and, (for best results), two days are required. One for the sauce to
|refrigerate/set properly, and one for the leg (with rub added) to rest
|before cooking.
|
|"Wet" rub:
|This calls for a few "standard" ingredients (Dijon Mustard and Mint
|Sauce) that can be purchased in prepared form, but I prefer to make my
|own, which I won't get into, as the process is far to long for this
|forum. So use your favorite Dijon, but buy _only_ a mint sauce made
with
|real mint. Clear is best, but one with tiny mint flakes is O.K. Of
|course, the ingredients must me adjusted according to the size of the
|leg, but they can be doubled or halved as necessary. As some acidic
|ingredients are used, use a glass bowl for mixing, and a wooden
|spoon/spatula for stirring.
|
|To the bowl add 1/2 cup Dijon Mustard, 1 bottle (10.5 OZ) of mint sauce
|(or an equivalent of homemade), 4 large cloves of garlic (fine grated,
|or crushed with garlic press, keep as much of the oil as possible), 1/2
|Teaspoon of Balsamic vinegar, the juice of one medium to large lime, 1
|Tablespoon of dark brown sugar, 1/4 Teaspoon of white pepper. Mix
|thoroughly, cover and refrigerate overnight. This allows the
"rub"/sauce
|to "cure" and "set" a bit. A handful of fresh mint "sprigs" (spearmint
|is best) are also necessary. Rinse in cold water, wrap in wet paper
|towel and put it in a plastic bag, place in fridge until ready to use.
|Do not remove the leaves from the stalks.
|
|To prepare the lamb with the wet rub: Day two.
|
|Using a wooden spoon (and/or clean hands), place the wet rub between
the
|fell and the meat of the lamb. Make sure to get the rub as deep into
the
|farthest recesses as possible, but don't "overwork" it, as this will
|cause the fell/fat to become too lose, and too much of the rub will be
|lost during cooking. Insert several of the mint sprigs along with the
|rub. Next, seal the leg in plastic wrap ... roll it around the leg,
|twist tightly at both ends and secure. Refrigerate the lamb over night.
|Save the balance of the wet rub.
|
|Cooking:
|Remove the leg (from the fridge) at least one hour prior to the fire
|being ready. Leave the plastic wrap leave on until the last minute.
Once
|the coals are evenly "ashed", place a foil-lined roasting pan in the
|center of the bottom of the grill surrounded be the hot coals, pour
|water into the pan to about 1/2 full. This catches most of the
drippings
|and keeps them from burning. Next, place several pieces of the oak
|and/or hickory on the coals and set the grill at medium height. Place
|the leg on grill over the roasting pan. Sear the outside of the leg on
|all sides, being careful not to tear the fat or squeeze out the rub
when
|turning. If you're "tough" enough, turn the roast by picking it up by
|the ends for turning. If you must use an "implement" (such as a meat
|fork), try to insert it into the end of the bones (marrow) to minimize
|piercing the meat. Once the leg is seared all around, place a meat
|thermometer into the large end of the leg parallel to, but not touching
|the bone. This will allow an accurate reading without inhibiting
|turning. Raise the grill to the highest level, close the lid. Turn the
|leg (again, carefully) every 30 minutes until done. Medium rare,
|(140-145F, 150-155F at most)the is best. Like any good cut of red meat,
|cooking to well done is unnecessary and will only create a dry, ruined
|hunk of ..... add coals, wood as needed to keep the temperature
|consistent, and add water to the roasting pan regularly to prevent it
|from becoming dry. During the last 30-40 minutes of cooking, brush the
|leg with some of the remaining wet rub, but don't slop it on too thick,
|or allow it to burn. Once the leg is done, remove from the grill and
|allow it to rest for at least 20-30 minutes before carving. Serve with
|roasted carrots and potatoes, and additional mint sauce if desired.
|Enjoy !
|Best regards,
|Dave
Dave Shaeffer wrote:
Oops, not enough coffee before hitting the send button ...
After the lamb is seared/sealed all around, and before you close the lid
and begin the real cooking process, coat liberally with either Kosher,
or sea, salt. Never salt red meat prior to searing/sealing, as it tends
to draw the moisture out and make it dry. Of course, such is not the
case for hamburgers (provided their composed of the proper cuts (hint:
ultra lean meat no matter how high quality does not a good burger make),
as the bits of fat in a quality hamburger meat will keep it moist during
cooking.
Best regards,
Dave
=====================
<<Snipped>>
|When it come to Que-in/grillin ..... "sloppiness" is a given, and
anyone
|that's "embarrassed" and/or too uptight to fully enjoy a well prepared
|feast doesn't belong at the (picnic) table. They should be served the
|standard bowl of gruel and sent along their way. Below is listed one of
|our favorite Leg'O'Lamb recipes. A full leg should be used. That is,
|"shank" end included 6-8 lbs is best. This uses the indirect heat
|method, so get your fire going while doing the final prep on the leg.
|Have extra coals available, and a good supply of oak and hickory (fresh
|cut or "green" if possible In not, the soak the pieces over night)
|Pieces should be 4-6" in length, and 1.0-1.5 square. The spices/"prep"
|are what I'd call a "wet" rub.
|
|To prepare the lamb and sauce: Day one.
|
|Thoroughly rinse (in cold water) and dry the leg.
|Carefully separate the fell from the meat around the entire leg,
leaving
|attached in enough places that it will not fall off during
|cooking/turning. Place the leg in a shallow roasting pan, cover and
|refrigerate overnight. A fresh leg (NEVER use frozen lamb) is a must
|and, (for best results), two days are required. One for the sauce to
|refrigerate/set properly, and one for the leg (with rub added) to rest
|before cooking.
|
|"Wet" rub:
|This calls for a few "standard" ingredients (Dijon Mustard and Mint
|Sauce) that can be purchased in prepared form, but I prefer to make my
|own, which I won't get into, as the process is far to long for this
|forum. So use your favorite Dijon, but buy _only_ a mint sauce made
with
|real mint. Clear is best, but one with tiny mint flakes is O.K. Of
|course, the ingredients must me adjusted according to the size of the
|leg, but they can be doubled or halved as necessary. As some acidic
|ingredients are used, use a glass bowl for mixing, and a wooden
|spoon/spatula for stirring.
|
|To the bowl add 1/2 cup Dijon Mustard, 1 bottle (10.5 OZ) of mint sauce
|(or an equivalent of homemade), 4 large cloves of garlic (fine grated,
|or crushed with garlic press, keep as much of the oil as possible), 1/2
|Teaspoon of Balsamic vinegar, the juice of one medium to large lime, 1
|Tablespoon of dark brown sugar, 1/4 Teaspoon of white pepper. Mix
|thoroughly, cover and refrigerate overnight. This allows the
"rub"/sauce
|to "cure" and "set" a bit. A handful of fresh mint "sprigs" (spearmint
|is best) are also necessary. Rinse in cold water, wrap in wet paper
|towel and put it in a plastic bag, place in fridge until ready to use.
|Do not remove the leaves from the stalks.
|
|To prepare the lamb with the wet rub: Day two.
|
|Using a wooden spoon (and/or clean hands), place the wet rub between
the
|fell and the meat of the lamb. Make sure to get the rub as deep into
the
|farthest recesses as possible, but don't "overwork" it, as this will
|cause the fell/fat to become too lose, and too much of the rub will be
|lost during cooking. Insert several of the mint sprigs along with the
|rub. Next, seal the leg in plastic wrap ... roll it around the leg,
|twist tightly at both ends and secure. Refrigerate the lamb over night.
|Save the balance of the wet rub.
|
|Cooking:
|Remove the leg (from the fridge) at least one hour prior to the fire
|being ready. Leave the plastic wrap leave on until the last minute.
Once
|the coals are evenly "ashed", place a foil-lined roasting pan in the
|center of the bottom of the grill surrounded be the hot coals, pour
|water into the pan to about 1/2 full. This catches most of the
drippings
|and keeps them from burning. Next, place several pieces of the oak
|and/or hickory on the coals and set the grill at medium height. Place
|the leg on grill over the roasting pan. Sear the outside of the leg on
|all sides, being careful not to tear the fat or squeeze out the rub
when
|turning. If you're "tough" enough, turn the roast by picking it up by
|the ends for turning. If you must use an "implement" (such as a meat
|fork), try to insert it into the end of the bones (marrow) to minimize
|piercing the meat. Once the leg is seared all around, place a meat
|thermometer into the large end of the leg parallel to, but not touching
|the bone. This will allow an accurate reading without inhibiting
|turning. Raise the grill to the highest level, close the lid. Turn the
|leg (again, carefully) every 30 minutes until done. Medium rare,
|(140-145F, 150-155F at most)the is best. Like any good cut of red meat,
|cooking to well done is unnecessary and will only create a dry, ruined
|hunk of ..... add coals, wood as needed to keep the temperature
|consistent, and add water to the roasting pan regularly to prevent it
|from becoming dry. During the last 30-40 minutes of cooking, brush the
|leg with some of the remaining wet rub, but don't slop it on too thick,
|or allow it to burn. Once the leg is done, remove from the grill and
|allow it to rest for at least 20-30 minutes before carving. Serve with
|roasted carrots and potatoes, and additional mint sauce if desired.
|Enjoy !
|Best regards,
|Dave
11-25-2013, 02:13 PM
#7
Rennlist Member
Since it is the Randy V recipe, how about adding a couple of steps:
-Spray rum on the completed cake. Preferably through a leaking fuel pressure gauge.
-Ignite
-Spray rum on the completed cake. Preferably through a leaking fuel pressure gauge.
-Ignite
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11-25-2013, 02:31 PM
#8
Team Owner
Thread Starter
Karl that sounds like a Bomb bomb.
Really this is a great dessert,
and if you make one you will have to make another as it wont last long
Really this is a great dessert,
and if you make one you will have to make another as it wont last long
11-25-2013, 02:36 PM
#9
Addict
Lifetime Rennlist
Member
Lifetime Rennlist
Member
Hilarious, Stan.
If you want to save time, you can now buy them at Costco for $18.00 apiece. Tortuga Rum Cake.
Not quite as good as home made, but still damn tasty.
If you want to save time, you can now buy them at Costco for $18.00 apiece. Tortuga Rum Cake.
Not quite as good as home made, but still damn tasty.
11-25-2013, 02:54 PM
#10
Team Owner
Thread Starter
Randy thanks for letting me use you for a reference.
I have taken these cakes to a few 928 GTGs and they disappear quickly.
At one party someone took a 1/3 slice of the whole cake for their table, I was saying WTF
I have taken these cakes to a few 928 GTGs and they disappear quickly.
At one party someone took a 1/3 slice of the whole cake for their table, I was saying WTF
11-25-2013, 03:20 PM
#12
Team Owner
Thread Starter
que,
Roger , to the part desk,
whats the PET # for the RV Rum cake?
Roger , to the part desk,
whats the PET # for the RV Rum cake?
475hp/460lb.ft
11-25-2013, 07:22 PM
#15
Electron Wrangler
Lifetime Rennlist
Member
Lifetime Rennlist
Member
Or you can go to the Cayman Islands and buy them for even less - lots of different flavors available on the islands
Though since you have to get there and probably won't want to come back - its maybe not the cheapest option in the end...
Alan
Though since you have to get there and probably won't want to come back - its maybe not the cheapest option in the end...
Alan