Previous Travel Tips:

• Welcome to Doña Fela's home

• Exotic rum cocktails

• Coquito PR Christmas

• Puerto Rican Plantain Sandwich

• Your pet on vacation in Puerto Rico

• Puerto Rican Rum Cake

• Experience the San Juan’s nightlife to its fullest

• Airport Facts Tips

• Transportation tips

• Movies filmed in Old San Juan

• Touring tips for cruise ship passengers

• Discover how to restore the forts...

• What to wear...

• What pirates wants...

• Puerto Rico coffee

• In search of a guide

• Enjoy Old San Juan

1.  Choose the French Vanilla or Yellow mix flavor. 

Tip:  Unfortunately you will not be able to taste the rum with a chocolate cake mix from a box.

2.  Follow the steps indicated on the box. 

TIP:  Take the eggs out the refrigerator at least 30 minutes prior to adding them to the cake mix.

4. Decide what shape (s) and size (s) you wish to bake the cake (s). For example, square, round, cup cakes, etc.

Tip: I like to prepare muffin shape cakes and a small round cake with the same mix from a box.  Look at the picture.

5.  Prepare the rum syrup while the cake bakes.

Tip:  I like to substitute the water with milk.

6.  Wait for the cake to be fully cool prior to adding the rum syrup.

RUM Cake SYRUP

a.  2 cups of water
b.  1 cup of regular sugar
c.  Heat the water with the sugar and stir at all times until water begins to boil. It should take 2 minutes.
d.  Let the water with sugar cool.

 

Tip:  Place the water with sugar in a container inside the freezer to speed the cooling process.  Keep an eye...do not let it freeze.  It should take 20 minutes to cool.

e. Poor in the rum and mix with the cooled water with sugar and place in refrigerator.

Tip: Divide the amount of water with sugar, so you can prepare two syrups with different rums.  Great tip for those who decide to bake cake with muffin pans.

Tip: I like to poor 1.5 ounces of rum into 1 cup of water mixed with 1/2 cup with sugar.  Practice makes perfection.

f.  Remove the cooled cake from the baking pan and place on a plate.

g.  Carefully insert a fork or tooth pick into the cake.

Tip: Clean the fork or tooth pick before inserting into the cake

h.  With patience and using a spoon slowly poor in the rum into tiny holes you made with the fork or toothpick.  This will be the first round.

i.  Place the rum syrup in the refrigerator and walk away from the cake, so it absorbs the rum.

Tip:  Poor in the second round of rum syrup after 3 hours.

j.  Time for the second round of rum syrup.  Walk away and wait 3 more hours.

Tip:  Bake the cake in the afternoon, pour in the two rounds, let it sit all overnight and serve for breakfast or lunch on the next day.  Yummy!

k.  Serve and enjoy

Tip: A rum cake tastes better with No frosting or glaze. Remember your goal is to taste the rum in your cake.

THE MOST IMPORTANT DECISION WHEN PREPARING A PUERTO RICAN RUM CAKE IS THE TYPE OF RUM YOU CHOOSE.
 

A.  Darker the Puerto Rican rum...tastier rum cake
B.  Highly recommend Puerto Rican aged rum from 3 to 5 years.

We serve deserts made with Puerto Rican rum during our rum tasting and diner tour called Spirits of Puerto Rico

Do you hear the sounds of battles that took place long ago at the Fortress City of Puerto Rico?
 

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