Rum Cake

Ingredients

• 10 ounce unsalted butter
•  1 3/4 cups sugar
•  4 Large eggs
• 1/3 cup powdered milk
• 2 1/2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 -3 Tablespoons dark rum
• 1 teaspoon vanilla extract
• ¾ teaspoon nutmeg
• 1 1/2 cup pecans
• RUM GLAZE
• 4 ounce butter
• ½ cup sugar
• ¼ cup water
• 3-4 Tablespoons dark rum

Instructions

1. Pre-heat the oven to 160°C/325°F.
2. Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5- 7 minutes.
3. Stir in the eggs, a one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.
4. Add in the flour, powder milk and baking powder into the batter, alternating with the milk –until fully absorbed by the mixture.
5. Then add , nutmeg, rum and vanilla extract
6. Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
7. Greased a 10  inch bottomed tube pan, then add chopped pecans
8. Pour batter into a bundt plan , on top of the pecans.
9. Bake at 325 until a tester inserted into the center comes out clean, 55-60 minutes.  Remove from the oven.

Rum Glaze

1. In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and simmer for 3-4 minutes stirring constantly to prevent any burns. Remove from heat and cool slightly.

2. Poke little holes into the cake with a toothpick or skewer . Spoon the syrup over the cake and let it soak in. Let the cake cool to room temperature  before serving

Tips & Notes:

• You can use a large bundt pan or use two 8 inch pans as I did. If you use one baking pan you should extend the baking time.
• Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used. (Immaculate Bites)