Prep 1 hr 15 mins
Cook 1 hr 10 mins
- 2 1⁄2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 8 ounces unsalted butter (2 sticks)
- 1 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1 lemon, rind of, finely grated
- 2 oranges, rind of, finely grated
- 4 ounces walnuts, chopped into small pieces
- 3 tablespoons fresh lemon juice
- 1⁄2 cup fresh orange juice
- 1 cup sugar
- 5 tablespoons dark rum
- Adjust a rack 1/3 up from the bottom of the oven; preheat oven to 350°.
- Butter a one-piece kugelhopf or bundt-type pan that has an 8-10 cup capacity (best to use soft butter and a pastry brush).
- Dust the pan all over with fine, dry breadcrumbs, then, over a piece of paper, tap to shake out excess crumbs; set aside.
- Into a bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
- In a large bowl of an electric mixer, beat the butter until it is soft.
- Add in the sugar and beat to mix well.
- Add in the eggs, one at a time, and beat to mix after each addition.
- On low speed, add the sifted dry ingredients in three additions alternately with the buttermilk in two additions, scraping the bowl as necessary and beating only until smooth after each addition.
- Remove bowl from mixer; stir in grated rinds and then the nuts.
- Turn batter into prepared pan and smooth the top.
- Bake for 55-60 minutes, until the top springs back sharply when it is lightly pressed with a fingertip.
- Meanwhile, to prepare the glaze: add both juices and sugar to a small saucepan; set aside.
- When the cake is done, remove it from the oven and set it on a rack; immediately place the saucepan over medium or high heat and stir with a small wooden spoon until the sugar is dissolved and the mixture just comes to a low boil.
- Remove pan from heat and stir in the rum.
- Pierce all over the top of the cake with a cake tester.
- Gradually spoon the hot glaze over the hot cake (still in the pan), spooning only about 1 tablespoon at a time.
- When about half of the glaze has been added, and some of it remains around the rim of the cake pan (instead of being absorbed immediately), use a small, narrow metal spatula or a table knife and gently ease the edges of the cake (around the tube also) just a bit away from the pan, allowing the glaze to run down the sides.
- Continue adding the glaze (and releasing the sides occasionally) until it is all absorbed (toward the end you will wonder, but the cake will absorb it all).
- Let stand for about 10 minutes, until the bottom of the pan is not too hot to touch.
- Then cover the pan with a cake plate, hold the pan and plate firmly together, and turn them over.
- Remove the pan; brush away any loose crumbs on the plate.
- Let stand for a few hours and then cover airtight with plastic wrap; let stand overnight (if possible).
- Serve in thick slices—when you cut the cake you will see it has absorbed the glaze on the outer edges, not all the way through to the middle.