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Cakes: Walnut Spice Rum Loaf Cake *

Source of Recipe

The Bake Sale cookbook


List of Ingredients

CAKE:
1 cup unsalted butter, room temperature
1 1/2 cups dark brown sugar
2 eggs, room temperature
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/2 cup buttermilk or plain yogurt
1 1/2 cups finely chopped toasted walnuts or pecans

SOAKING SYRUP:
1 cup sugar
1 cup rum
1/4 cup unsalted butter


Recipe

Preheat oven to 350¼F. Lightly grease a bundt pan. To make the cake, place the butter and sugar into a mixer fitted with a paddle, beating until light and fluffy, and a light caramel color, about 3-5 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Scrape down the sides of the bowl and add the vanilla. Place the flour, baking soda, cinnamon, nutmeg, cardamom and salt in a mixing bowl to combine.

Add half of the dry ingredients to the butter-egg mixture and beat well. Scrape down the sides of the bowl and add half of the buttermilk, continuing to beat. Repeat and then add the remaining half of the dry ingredients, beating well. Add the walnuts. Scrape down the sides of the bowl and pour batter into the prepared pan. Transfer to the oven and bake until lightly golden and springy on the top and until he cake just pulls away from the sides of the pan, about 40 minutes to 1 hour.

To make the soaking syrup, place the sugar, rum and butter in a small saucepan and bring to a boil over medium heat. Set aside. Cool the cake in the pan for 10 minutes, and while the cake is still in the pan, pour the soaking syrup over it. When fully cooled, cover with plastic wrap and store at room temperature for 2 days prior to cutting. Cut into 12-14 slices.