Rum and Nut Cake
Description
Homemade baked goods for tea. This fragrant, tender cake will make an excellent dessert for your holiday table. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Preheat the oven to 160 degrees. Grease a loaf pan with butter and dust with flour. Place the pecan nuts at the bottom of the pan. Optionally, sprinkle a couple of tablespoons of brown sugar over the nuts.
- 2
Step 2
2. Mix all the cake ingredients together. Pour the prepared batter over the nuts. Smooth the surface. Bake for 1 hour, or slightly less if the cake is browning too quickly.
- 3
Step 3
3. While the cake cools for 10 minutes, prepare the glaze. Melt the butter in a saucepan, then mix in water and sugar. Boil for 4–5 minutes, stirring constantly. Remove from heat and stir in the rum. Mix well and reheat for 30 seconds.
- 4
Step 4
4. Remove the cooled cake from the oven. Pour 1/3 of the prepared glaze onto the bottom (top) side of the cake. Let it stand for 5 minutes.
- 5
Step 5
5. Turn the cake upside down. Carefully prick the surface with a fork. Slowly pour the remaining glaze over the top, allowing it to drip down the sides.
- 6
Step 6
6. Cool the cake to room temperature before serving.