Bermudian Rum Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 14
UNITS: US

INGREDIENTS

Nutrition
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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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