Treasure Island; Kraken Rum Pirate Cake

Fifteen men on the dead man’s chest–Yo-ho-ho, and a bottle of rum!”

-Treasure Island, Robert Louis Stevenson

Treasure Island; Kraken Rum Pirate Cake

This cake really should come with a warning label: Do not drive a motor vehicle or operate heavy machinery after eating.

It seems I take after my grandma’s and mom’s way of baking… 1/4 cup of rum? Pfft, make that a few more glug glug glugs instead.


Treasure Island; Kraken Rum Pirate Cake

You’ll need:

For the cake

3 cups gf self raising flour

1/2 cup gf plain flour

1/2 cup cocoa

2 cups white sugar

250g softened butter

3/4 cup milk

3/4 cup kraken rum

6 eggs

 

For the rum glaze

100g butter

1/4 cup water

1 cup white sugar

3/4 – 1 cup rum

1/4 cup of dark chocolate melts

 

For the cake, start by mixing together the first 4 ingredients.

Next beat in the softened butter, milk, rum, and eggs until all is incorporated and smooth. Pour into a 8″ cake pan.

Bake in a preheated oven for 2.5 hours at 140oC. If baking in smaller caker pans, bake at 140oC watch and check the cake starting around the 45 minute mark.

Cool for several hours. While cooling, mix together a rum glaze.

In a saucepan, melt together the butter, water, white sugar, rum, and dark chocolate melts, stirring until it’s all combined. Once cake and glaze are cool, pour glaze over cake until all is used up.

Treasure Island; Kraken Rum Pirate Cake

Comments

  1. Jacki says

    PatrickCK that is the Actual Kraken Rum Bottle we tried it for the first time this week and I’m not a Rum Drinker but I’ll make Kraken the exception a very nice Drop wonderful background tastes to it.

  2. says

    That looks pretty fantastic- Apart from not making someone with celiac disease explode, is there any particular reason it would have to be made with GF flour? I’ve got the Kraken and regular flour, just need to see if I need to get different flour to try this out.

  3. says

    Hi Allie, the octopus is from a chocolate mold I made using an octopus necklace I had and food grade silicone called EasyMold Silicone Putty (I bought it off Amazon. Ships worldwide)
    Conspyre, if you don’t have coeliac, regular flour is fine to use. The quantity should be about the same.

  4. says

    Okay, I live in the southern U.S. and so I had do convert the oven temp, and the grams to other units, but this made more than one 8″ cake! I actually got two 9″ cakes out of this, and it only baked for 30 – 45 min tops. Not sure what happened, but I do. Elieve that this is one, if not THE best cakes I have ever made! I have never made a cake from scratch before and ( once I did the conversions) it was so easy to make! This is a recipe that I will be adding to my list of special deserts that I make
    Thanks!

  5. says

    Simon, the idea of BrethrenCon sounds cool :)
    Tovaar, I’m glad it worked out for you! Baking is one of those funny things, one change of climate, altitude, and the whole recipe changes. Surprised it made two, did you maybe just use normal flour? Gf flour I find to be really heavy and tends to stick together rather than fluffing up, it’s a tricky little thing to work with. Lucky that you only had to stick around for 30 minutes waiting for it!

  6. says

    That particular glaze is supposed to be thin, it lets it soak into the cake. But if you want it thicker, maybe icing sugar will help thicken it up.

  7. Susan says

    So i’ve done all my converting and I am attempting this tomorrow! I can’t wait! It’s going to be dessert on Saturday night for a weekend camping trip!

  8. says

    Have fun camping Susan! Just an idea, but if you’re bringing it with you, maybe keep the glaze separate until you’re ready to eat it :)

  9. Anna Butrim says

    This looks awesome. I’m going to make this for our friends’ house warming party this weekend. They are big fans of Kraken rum. I’m sure they are going to love this. Thanks for the recipe!

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