Rum Walnut Cake
Description
This decadent Rum Walnut Cake is a show-stopping dessert perfect for holiday gatherings or special celebrations. The moist crumb is infused with the deep, warm flavors of dark rum, while plump raisins and crunchy walnuts provide delightful texture and sweetness. The cake is finished with a simple rum glaze that soaks into the warm batter, adding an extra layer of aromatic richness. Serve it slightly warm or at room temperature for the best experience.Ingredients
Directions
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Preheat the oven to 325&# 194;°F (165ðC).
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Generously butter a large bundt pan.
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Evenly spread the walnut halves over the bottom of the prepared pan.
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Combine the raisins, 1/2 cup of the dark rum, and the water in a small saucepan.
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Cook over low heat, stirring frequently, until all the liquid is absorbed by the raisins.
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Set the mixture aside to cool, then stir in the chopped walnut pieces.
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In a small bowl, combine the honey, sour cream, and the remaining 1/4 cup of rum; set aside.
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In a medium bowl, whisk together the flour, baking powder, and baking soda.
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In a large bowl, using an electric mixer, cream the softened butter and brown sugar until light and fluffy.
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Beat in the vanilla extract and salt.
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Add the eggs one at a time, beating well after each addition.
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Alternately add the flour mixture and the sour cream/honey mixture to the butter mixture, beginning and ending with the flour mixture. Mix gently until just combined.
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Fold in the rum-soaked raisin and nut mixture.
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Spoon the batter evenly into the prepared bundt pan.
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Poke the batter a few times with a knife to release large air bubbles, then smooth the top and tap the pan on the counter twice.
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Bake for 1 to 1 1/4 hours, or until a skewer inserted into the center comes out clean.
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Allow the cake to cool in the pan on a wire rack for 10 minutes.
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While the cake cools, make the glaze: Combine the butter, sugar, and water in a small saucepan.
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Bring the glaze mixture to a boil and let it boil for 2 minutes.
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Remove from heat and stir in the rum.
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Using a skewer or toothpick, poke deep holes all over the top of the warm cake.
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Brush one-third of the glaze over the top of the cake, allowing it to soak into the holes.
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Invert the cake onto a baking sheet or serving platter and carefully remove the pan.
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Brush the remaining glaze over the top and sides of the cake.
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Let the cake cool completely before slicing and serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1437.5kcal
- % Daily Value *
- Total Fat 98.1g151%
- Saturated Fat 9.3g47%
- Cholesterol 0.0mg0%
- Sodium 18.6mg1%
- Total Carbohydrate 115.3g39%
- Dietary Fiber 14.5g58%
- Sugars 92.7g
- Protein 26.5g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the bundt pan is very well greased to prevent sticking, as the sugar in the batter can cause cakes to adhere.
The cake can be made a day ahead. Store it in an airtight container at room temperature.
If you prefer a less boozy flavor, you can reduce the amount of rum in the glaze and replace it with an equal amount of water or orange juice, though the flavor will be different.
For a richer flavor, soak the raisins in the rum and water mixture for several hours or overnight before baking.
Check the cake for doneness at the 1-hour mark, as oven temperatures can vary. The cake is done when the top springs back when lightly touched and a tester comes out clean.
