Caribbean rum cake recipe

Ingredients:

1 cup chopped walnuts
2 cups and 2 tablespoons softened butter
2 1/4 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 tablespoons lemon zest
3/4 cup dark rum
1/4 cup banana liqueur
1/4 cup coconut rum
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup whipping cream


Instructions:

Preheat oven to 350° Fahrenheit. Grease and flour a standard Bundt pan (12-cup capacity). Sprinkle the chopped walnuts around the bottom; set aside.

Using an electric mixer on medium speed, cream together 1-1/2 cups butter and 1-1/2 cups sugar until fluffy. Add eggs and vanilla and beat until well blended. Add lemon zest. Gradually add 1/2 cup rum and the banana liqueur. Beat well. (Batter will look curdled.)

In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add to batter alternately with whipping cream, beating well after each addition.

Pour the batter into the prepared Bundt pan and bake for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. (Do not remove from pan.)

Meanwhile, melt remaining butter in a medium-sized saucepan over medium-high heat. Stir in the remainder of the sugar and the rum with the coconut rum. Bring to a boil, stirring often. Reduce heat to medium, and cook 8 to 10 minutes or until slightly thickened, stirring often. Remove from heat, and cool 10 minutes.

Using a fork or a skewer, poke holes all over the cake. The more holes the better, as the rum syrup will have more places to hide in the cake, which means that it will soak into the cake more evenly.

Pour rum syrup over the cake very slowly so that the syrup actually seeps into the cake. Allow standing for 45 minutes. Remove from pan and finish cooling on a wire rack.