Walnut Rum Cake
2-1/2 cups all-purpose flour
2 cups white sugar
1 cup of chopped, skinless walnut
2 teaspoons baking soda
1 teaspoon baking powder
1 pinch salt
1 cup full fat milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup dark rum
2 eggs warmed up to room temperature
A dollop of room temperature butter and 2 tbsp of flour to grease and dust a bundt pan
Here are the simple steps:
Heat oven to 325°F.
Except the walnuts, shift all the dried ingredients into a large bowl.
Mix all the wet ingredients in another bowl. Mix all wet and dry until just
combine. DO NOT over-mix. Gently incorporate the walnuts into the batter.
Pour batter into the prepared bundt pan.
Bake for 60 minutes or until the skewer comes out clean after inserted into
the cake. When waiting for the cake, make the rum syrup, which needs:
1/2 cup of sugar
1/2 cup of butter
1/2 cup of dark rum
1/4 cup of water
In a quart pan, bring sugar, water and butter to a boil. MAKE SURE THE
LIQUID DOES NOT FILL UP MORE THAN 1/4 OF THE PAN. Lower the heat and let the syrup simmer until it thickens and turns golden brown, about 5 minutes. Stir occasionally. Turn off the heat and put in the rum.
*** BE CAREFUL: Make sure you TURN OFF THE HEAT when you pour in the rum. If you are using a electric stove, lift the pan off the stove and place it on a non heated surface. When you pour in the rum, the syrup will bubble
vigorously, which is why a tall pan is needed. Stir the rum into the syrup.