Bermudian Rum Cake Recipes

BERMUDIAN RUM CAKE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350°.
• Grease a 12-cup Bundt pan and sprinkle evenly with the pecans; set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt to combine.
• In another bowl, whisk together the milk, orange juice, oil, eggs, orange zest, and rum.
• Make a well in the center of the dry ingredients and add the liquid mixture; mix to combine.
• Slowly pour the batter into the prepared pan, taking care not to dislodge the pecan coating.
• Bake for 1 hour, or until a wooden skewer inserted midway between the outer and inner edges of the pan comes out clean.
• Set the pan on a wire rack and allow the cake to cool completely.
• Glaze-In a small saucepan, melt the butter over medium heat; stir in the sugar and water.
• Bring the mixture to a boil, then lower the heat and simmer, stirring constantly, for 5 minutes.
• Remove from the heat and stir in the rum.
• Turn the cake out onto a serving plate.
• Using a thin wooden skewer, pierce the top of the cake all over.
• Evenly pour the glaze, a little at a time, over the top of the cake, allowing the glaze to be completely absorbed before adding more.