Boozy, rich, and unforgettable. Definitely not for the kids.
Serves 8 to 12.
FOR THE CAKE
1 cup unsalted butter, at room temperature
2 cups sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon kosher salt
½ cup dark rum
1 cup buttermilk or full-fat plain yogurt
2⅓ cups lightly toasted walnuts, finely chopped
FOR THE SOAKING SYRUP
½ cup sugar
¼ cup water
¼ cup dark rum
¼ cup orange juice
¼ cup fresh lemon juice
Confectioners’ sugar, for garnish
1. Preheat the oven to 350 degrees. Lightly butter and flour a 9-inch Bundt pan.
2. To make the cake: Place the butter and sugar in the bowl of a mixer fitted with a paddle, and beat until well creamed, about 3 to 5 minutes. Add the eggs and vanilla, and beat again.
3. Place the flour, baking powder, cinnamon, baking soda, and salt in a bowl, and toss to combine. Add the flour mixture to the butter mixture in three additions, alternating with the rum and buttermilk and scraping down the sides of the bowl between additions. Add the nuts and mix again.
4. Place the batter in the prepared pan, transfer it to the oven, and bake until a tester comes out clean, about 45 to 60 minutes.
5. While the cake is baking, prepare the soaking syrup: Place the sugar and water in a small saucepan and bring to a bowl over high heat; boil for 2 minutes. Add the rum and juices, and cook until hot.
6. Cook the cake in the pan for 5 minutes, invert it placing it back in the pan, and prick the surface of the cake with a toothpick. Brush on the hot soaking syrup, and let the cake cool to room temperature. Cover with plastic wrap and set aside for 2 days, turning the cake over every half day or so.
7. Sprinkle the cake with confectioner’s sugar before serving.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)