Bermudian Rum Cake

• Cake
• cup finely chopped pecans1 cup
• cups unbleached all-purpose flour↗2 cups
• cups sugar↗1 1⁄2 cups
• tablespoon baking powder↗1 tablespoon
• teaspoon salt↗1⁄2 teaspoon
• cup milk↗1⁄2 cup
• cup orange juice↗1⁄2 cup
• cup vegetable oil↗1⁄2 cup
• eggs, lightly beaten↗4
• tablespoon freshly grated orange zest1 tablespoon
• cup dark rum↗1⁄3 cup
• Glaze↗
• cup unsalted butter, softened↗1⁄4 cup
• cup packed brown sugar1⁄2 cup
• tablespoons water↗2
• cup dark rum↗1⁄4

Step-by-step instructions

1. 1

   Position a rack in the center of the oven and preheat the oven to 350°.

2. 2

   Grease a 12-cup Bundt pan and sprinkle evenly with the pecans; set aside.

3. 3

   In a large bowl, whisk together the flour, sugar, baking powder, and salt to combine.

4. 4

   In another bowl, whisk together the milk, orange juice, oil, eggs, orange zest, and rum.

5. 5

   Make a well in the center of the dry ingredients and add the liquid mixture; mix to combine.

6. 6

   Slowly pour the batter into the prepared pan, taking care not to dislodge the pecan coating.

7. 7

   Bake for 1 hour, or until a wooden skewer inserted midway between the outer and inner edges of the pan comes out clean.

8. 8

   Set the pan on a wire rack and allow the cake to cool completely.

9. 9

   Glaze-In a small saucepan, melt the butter over medium heat; stir in the sugar and water.

10. 10

    Bring the mixture to a boil, then lower the heat and simmer, stirring constantly, for 5 minutes.

11. 11

    Remove from the heat and stir in the rum.

12. 12

    Turn the cake out onto a serving plate.

13. 13

    Using a thin wooden skewer, pierce the top of the cake all over.

14. 14

    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.