Rum Walnut Cake

Total Time:
2 hr 30 min
Prep:
1 hr
Cook:
1 hr 30 min

Yield:
10 servings
Level:
Easy

Ingredients
  • 1 cup walnut halves
  • 2 cups raisins
  • 3/4 cup dark rum
  • 1/4 cup water
  • 1 1/2 cups walnut pieces, roughly chopped
  • 1/4 cup honey
  • 1/4 cup sour cream
  • 4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 10 ounces (2 1/2 sticks) unsalted butter, softened
  • 1 1/2 cups packed brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 5 large eggs
  • Glaze:
  • 4 tablespoons unsalted butter
  • 1/2 cup sugar
  • 2 tablespoons water
  • I/4 cup rum
Directions
  • Preheat the oven to 325 degrees F. Generously butter a large bundt pan. Evenly spread the walnut halves over the bottom of the pan.

  • Combine the raisins, 1/2 cup of the rum and the water in a small saucepan. Cook over low heat, shaking frequently, until all the liquid is absorbed. Set aside to cool, and then stir in the chopped walnuts. Reserve.

  • Combine the honey, sour cream and remaining 1/4 cup rum in a small bowl and reserve.

  • In another bowl, stir together the flour, baking powder and soda.

  • With an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla and salt. Add the eggs, one at a time, beating about a minute at medium speed after each addition.

  • Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions. (The last addition should be the liquids.) Fold in the rum-soaked raisins and nuts.

  • In another bowl, stir together the flour, baking powder and soda.

  • With an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla and salt. Add the eggs, one at a time, beating about a minute at medium speed after each addition.

  • Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions. (The last addition should be the liquids.) Fold in the rum-soaked raisins and nuts.

  • Spoon the batter evenly into the prepared pan. Poke the batter in a few places with a knife to release large air bubbles. Smooth the top with a spatula and tap on a counter twice to release air bubbles. Bake 1 to 1 1/4 hours, until a skewer inserted in the center comes out dry. Cool on a rack while preparing the glaze.

  • To make the glaze, combine the butter, sugar and water in a small saucepan. Bring to a boil and let boil 2 minutes. Remove from the heat and stir in the rum.

  • To glaze, poke a few deep holes in the cake with a skewer or toothpick. Brush on one-third of the glaze. Invert the cake onto a baking pan and remove the cake pan. Brush the remaining glaze over the top, sides and down the center. Let cool completely before transferring to a platter and slicing.


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