Tangerine rum cake with citrus caramel glaze
The Cake Ingredients
1/3 cup butter flavored shortening
1/2 cup tangerine juice
1/2 cup of Flamboyant Vieux Rhum
1/3 cup water
First, pre-heat the oven to 350 degrees F. Combine the eggs, shortening, juice, rum and water on slow speed, then add the cake mix and continue for 30 seconds until combined. Increase the speed to medium for two minutes to get a smooth batter. Spray your bunt pan with oil and pour the batter in immediately. Bake for approximately 40 minutes or until a knife in the cake comes out dry. Let the cake cool.
The Citrus Caramel Glaze
1 stick of butter
1 cup of brown sugar
1/8 cup of key lime juice
1/8 cup of lemon juice
1/8 cup of grapefruit juice
1/4 cup of orange juice
1/2 cup of dark or black rum
1/2 cup sweetened condensed milk
Melt a stick of butter in a medium sauce pan on medium heat. Add the brown sugar and the juices, stirring until dissolved. Reduce heat and simmer for 30 minutes, or until reduced by half. Allow the glaze to cool down a bit before adding the rum, then continue to simmer on low heat for another 15 minutes. Add the sweetened condensed milk and whisk well until thick. Remove from heat.
Turn the cake over onto a large cake plate. Drizzle the citrus caramel glaze over the cake to coat it evenly. Reserve a bit of glaze for serving. Put the cake in the refrigerator until ready to serve.
Slice your cake into serving size pieces and top with whipped cream, then drizzle each piece with a small amount of the remaining citrus caramel glaze.