Rum Walnut Cake

Recipe Ingredients

1 cup	146g / 5.1oz	Walnut halves
2 cups	320g / 11oz	Raisins
3/4 cup	177ml	Dark rum
1/4 cup	59ml	Water
1 1/2 cups	219g / 7.7oz	Walnut pieces - roughly chopped
1/4 cup	59ml	Honey
1/4 cup	59ml	Sour cream
4 cups	250g / 8.8oz	All-purpose flour
2 1/2 teaspoons	12ml	Baking powder
1 1/2 teaspoons	7.5ml	Baking soda
10 oz	284g	Unsalted butter - (2 1/2 sticks) - softened
1 1/2 cups	240g / 8.5oz	Packed brown sugar
2 teaspoons	10ml	Vanilla extract
1 teaspoon	5ml	Salt
5 teaspoons	25ml	Eggs (large)
		Glaze
4 tablespoons	60ml	Unsalted butter
1/2 cup	99g / 3.5oz	Sugar
2 tablespoons	30ml	Water
1/4 cup	59ml	Rum

Recipe Instructions

Preheat the oven to 325 degrees. 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.

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.

This recipe yields 10 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6161 broadcast 12-18 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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