Rum Walnut Cake
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Rum Walnut Cake
  Rum    Cakes    Walnuts  
Last updated 6/12/2012 12:58:23 AM. Recipe ID 21146. Report a problem with this recipe.
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      Title: Rum walnut cake
 Categories: Toohot, Desserts, Cakes
      Yield: 10 Servings
 
      1 c  Walnut halves
      2 c  Raisins
    3/4 c  Dark rum
    1/4 c  Water
  1 1/2 c  Walnut pieces, roughly
           Chopped
    1/4 c  Honey
    1/4 c  Sour cream
      4 c  All-purpose flour
  2 1/2 ts Baking powder
  1 1/2 ts Baking soda
     10 oz (2 1/2 sticks) unsalted
           Butter, softened
  1 1/2 c  Packed brown sugar
      2 ts Vanilla extract
      1 ts Salt
      5 lg Eggs
           Glaze:
      4 tb Unsalted butter
    1/2 c  Sugar
      2 tb Water
           I/4 cup rum
 
  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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Recipe ID 21146 (Apr 03, 2005)

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