BERMUDIAN RUM CAKE

Bermudian Rum Cake image

Provided by ratherbeswimmin

Categories Dessert

Time 1h30m

Yield 14 serving(s)

Number Of Ingredients 15

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

Steps:

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.