Bermudian Rum Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 14
• 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
• 1/4 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 2 tablespoons water
• 1/4 cup dark rum

Recipe

• 1 position a rack in the center of the oven and preheat the oven to 350°.
• 2 grease a 12-cup bundt pan and sprinkle evenly with the pecans; set aside.
• 3 in a large bowl, whisk together the flour, sugar, baking powder, and salt to combine.
• 4 in another bowl, whisk together the milk, orange juice, oil, eggs, orange zest, and rum.
• 5 make a well in the center of the dry ingredients and add the liquid mixture; mix to combine.
• 6 slowly pour the batter into the prepared pan, taking care not to dislodge the pecan coating.
• 7 bake for 1 hour, or until a wooden skewer inserted midway between the outer and inner edges of the pan comes out clean.
• 8 set the pan on a wire rack and allow the cake to cool completely.
• 9 glaze-in a small saucepan, melt the butter over medium heat; stir in the sugar and water.
• 10 bring the mixture to a boil, then lower the heat and simmer, stirring constantly, for 5 minutes.
• 11 remove from the heat and stir in the rum.
• 12 turn the cake out onto a serving plate.
• 13 using a thin wooden skewer, pierce the top of the cake all over.
• 14 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.