BUTTER RUM CAKE

Butter Rum Cake image

Yield serves 10 to 12

Number Of Ingredients 14

for the cake
2 sticks unsalted butter, at room temperature, plus more for buttering the pan
6 ounces almond slices, finely ground in a food processor, plus 2 ounces almond slices, toasted
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 cups sugar
3 large eggs
6 large egg yolks
Zest of 1 large lemon
1/3 cup milk
for the syrup
3/4 cup sugar
1/2 cup dark rum

Steps:

Preheat the oven to 350 degrees F. Brush the inside of a 12-cup-capacity nonstick Bundt pan with softened butter, and coat the pan with the 2 ounces of toasted almond slices. Stir together the flour, ground almonds, baking powder, and salt in a bowl.
Cream the two sticks of butter and the sugar in a mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the eggs and yolks a few at a time, letting them get incorporated before adding more. When all the eggs and yolks have been added, add the lemon zest and beat on high for 1 minute. Pour in half of the flour with the mixer on low speed. Once the flour is incorporated, pour in the milk. Finish with the remaining flour, and mix just until you have a smooth batter.
Pour the batter into the prepared pan, and bake until a tester inserted in the center of the cake comes out clean, about 1 hour to 1 hour and 10 minutes. Cool the pan on a rack for 15 minutes. Loosen the sides of the cake with a paring knife, and invert onto the rack.
Make the syrup while the cake is still warm: Combine 2 cups water, the sugar, and the rum in a small saucepan. Bring to a boil, and cook down by about a quarter, or until you have a thin syrup. Transfer the warm cake to a rimmed plate or baking sheet. Brush the cake with the syrup, letting the cake soak up the syrup for a few minutes between brushings, until all the syrup is used.