Bermudian Rum Cake

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In 'the greyston bakery cookbook'

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Steps

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

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Grease a 12-cup bundt pan and sprinkle evenly with the pecans.

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Set aside.

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

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

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Make a well in the center of the dry ingredients and add the liquid mixture.

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Mix to combine.

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

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

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

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Glaze-in a small saucepan , melt the butter over medium heat.

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Stir in the sugar and water.

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

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Remove from the heat and stir in the rum.

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Turn the cake out onto a serving plate.

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Using .

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Ingredients

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pecans, unbleached all-purpose flour, sugar, baking powder, salt, milk, orange juice, vegetable oil, eggs, orange zest, dark rum, unsalted butter, brown sugar, water