By Shireen Jamooji
December 11th, 2023
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Nothing says Christmas quite like a delicious boozy bite of cake and this simple mix of rum, fruits and nuts is sure to put a smile on your face.
1 cup unsalted butter, softened 2 cups granulated sugar 4 large eggs 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1/2 cup dark rum 1 teaspoon vanilla extract 1 cup chopped pecans or walnuts (optional)
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For the Rum Glaze: 1/2 cup unsalted butter 1 cup granulated sugar 1/4 cup water 1/2 cup dark rum
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Preheat your oven to 160°C. Grease and flour a bundt pan.
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In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
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In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
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Gradually add the dry ingredients to the butter and sugar mixture, alternating with buttermilk. Begin and end with the dry ingredients.
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Stir in the rum and vanilla extract. If using, fold in the chopped nuts. Pour the batter into the prepared bundt pan and smooth the top.
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Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
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While the cake is baking, prepare the rum glaze. In a saucepan, melt the butter, then stir in sugar and water. Boil for 5 minutes, stirring constantly. Remove from heat and carefully stir in the rum.
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Once the cake is out of the oven, let it cool in the pan for about 10 minutes. Then, poke holes in the cake using a skewer or fork. Pour the rum glaze over the warm cake, allowing it to soak in.
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