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Print this Recipe    Rum Walnut

RUM WALNUT CAKE

1 cup walnut halves
2 cups raisins
3/4 cup dark rum
1/4 cup water
1 1/2 cups walnut pieces, roughly chopped
1/4 cup honey
1/4 cup sour cream
4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
10 ounces (2 1/2 sticks) unsalted butter, softened
1 1/2 cups packed brown sugar
2 teaspoons vanilla extract
1 teaspoon salt
5 large eggs

4 tablespoons unsalted butter
1/2 cup sugar
2 tablespoons 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.

Yield: 10 servings

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