Florida Rum Cake

Maida Heatter

• Ready In: 2 hrs 25 mins
• Serves: 16

Ingredients

• 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

• Glaze

• 3  tablespoons fresh lemon juice
• 1⁄2 cup  fresh orange juice
• 1  cup sugar
• 5  tablespoons dark rum

Directions

1. Adjust a rack 1/3 up from the bottom of the oven; preheat oven to 350°.
2. 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).
3. Dust the pan all over with fine, dry breadcrumbs, then, over a piece of paper, tap to shake out excess crumbs; set aside.
4. Into a bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
5. In a large bowl of an electric mixer, beat the butter until it is soft.
6. Add in the sugar and beat to mix well.
7. Add in the eggs, one at a time, and beat to mix after each addition.
8. 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.
9. Remove bowl from mixer; stir in grated rinds and then the nuts.
10. Turn batter into prepared pan and smooth the top.
11. Bake for 55-60 minutes, until the top springs back sharply when it is lightly pressed with a fingertip.
12. Meanwhile, to prepare the glaze: add both juices and sugar to a small saucepan; set aside.
13. 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.
14. Remove pan from heat and stir in the rum.
15. Pierce all over the top of the cake with a cake tester.
16. Gradually spoon the hot glaze over the hot cake (still in the pan), spooning only about 1 tablespoon at a time.
17. 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.
18. 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).
19. Let stand for about 10 minutes, until the bottom of the pan is not too hot to touch.
20. Then cover the pan with a cake plate, hold the pan and plate firmly together, and turn them over.
21. Remove the pan; brush away any loose crumbs on the plate.
22. Let stand for a few hours and then cover airtight with plastic wrap; let stand overnight (if possible).
23. 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.