Rum Cake

Step 1

Pre-heat the oven to 160°C/325°F.

Step 2

Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5- 7 minutes.

Step 3

Stir in the eggs, a one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.

Step 4

Add in the flour , powder milk and baking powder into the batter, alternating with the milk –until fully absorbed by the mixture.

Step 5

Then add , nutmeg, rum and vanilla extract

Step 6

Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.

Step 7

Greased a 10  inch bottomed tube pan, then add chopped pecans

Step 8

Pour batter into a bundt plan , on top of the pecans.

Step 9

Bake at 325 until a tester inserted into the center comes out clean, 55-60 minutes.  Remove from the oven.

Step 10

In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and simmer for 3-4 minutes stirring constantly to prevent any burns. Remove from heat and cool slightly.

Step 11

Poke little holes into the cake with a toothpick or skewer . Spoon the syrup over the cake and let it soak in. Let the cake cool to room temperature  before serving