Bermudian Rum Cake

Name: Bermudian Rum Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 14 serving(s)
Ingredients: 236.59 ml finely chopped pecans; 473.18 ml unbleached all-purpose flour; 354.88 ml sugar; 14.79 ml baking powder; 2.46 ml salt; 118.29 ml milk; 118.29 ml orange juice; 118.29 ml vegetable oil; 4 eggs, lightly beaten; 14.79 ml freshly grated orange zest; 78.78 ml dark rum; 59.14 ml unsalted butter, softened; 118.29 ml packed brown sugar; 29.58 ml water; 59.14 ml dark rum

Submitted by ratherbeswimmin

"In 'The Greyston Bakery Cookbook'"

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Ready In:: 1hr 30mins
Ingredients:: 15
Serves:: 14

ingredients

Cake
236.59 ml finely chopped pecans
473.18 ml unbleached all-purpose flour
354.88 ml sugar
14.79 ml baking powder
2.46 ml salt
118.29 ml milk
118.29 ml orange juice
118.29 ml vegetable oil
4 eggs, lightly beaten
14.79 ml freshly grated orange zest
78.78 ml dark rum
Glaze
59.14 ml unsalted butter, softened
118.29 ml packed brown sugar
29.58 ml water
59.14 ml 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.

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Reviews

The flavor of this cake is awesome. I love the slight orange flavor in the cake. The crumb of the cake is on the spongy side though. Not sure if it is just me. Still great nevertheless. Oh, and glaze is to die for. Thank you for sharing your recipe.

YungB