Bermudian Rum Cake
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
14
ingredients
-
Cake
- 1 cup finely chopped pecans
- 2 cups unbleached all-purpose flour
- 1 1⁄2 cups sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup milk
- 1⁄2 cup orange juice
- 1⁄2 cup vegetable oil
- 4 eggs, lightly beaten
- 1 tablespoon freshly grated orange zest
- 1⁄3 cup dark rum
-
Glaze
- 1⁄4 cup unsalted butter, softened
- 1⁄2 cup packed brown sugar
- 2 tablespoons water
- 1⁄4 cup dark rum
directions
- Position a rack in the center of the oven and preheat the oven to 350°.
- Grease a 12-cup Bundt pan and sprinkle evenly with the pecans; set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt to combine.
- In another bowl, whisk together the milk, orange juice, oil, eggs, orange zest, and rum.
- Make a well in the center of the dry ingredients and add the liquid mixture; mix to combine.
- Slowly pour the batter into the prepared pan, taking care not to dislodge the pecan coating.
- Bake for 1 hour, or until a wooden skewer inserted midway between the outer and inner edges of the pan comes out clean.
- Set the pan on a wire rack and allow the cake to cool completely.
- Glaze-In a small saucepan, melt the butter over medium heat; stir in the sugar and water.
- Bring the mixture to a boil, then lower the heat and simmer, stirring constantly, for 5 minutes.
- Remove from the heat and stir in the rum.
- Turn the cake out onto a serving plate.
- Using a thin wooden skewer, pierce the top of the cake all over.
- Evenly pour the glaze, a little at a time, over the top of the cake, allowing the glaze to be completely absorbed before adding more.
Questions & Replies
Got a question?
Share it with the community!