When we made this one it wowed them -- amazing flavor but watch out for the alcohol.
CAKE: Preheat oven to 325F, with rack in the middle. Grease and flour a 10" tube pan or 12-cup Bundt pan. Sprinkle the nuts over the bottom of the pan. In a medium bowl, mix all the cake ingredients together and beat until smooth. Pour the batter into the pan. Bake the cake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a rack for 30 minutes while you make the glaze.
GLAZE: Melt the butter over low heat in a medium saucepan. turn up the heat to medium, stir in he water and sugar, and bring the resulting liquid to a boil. Stirring constantly, boil it for 5 minutes. Take it off the heat and stir in the rum. When the cake has cooled, turn it out of the pan onto a piece of wax paper. Poke holes in the top and sides of the cake with a toothpick -- lots of holes, one every inch or so. Drizzle the glaze over the top and sides. Repeat this procedure until all the glaze is used up. Let the cake rest for several hours before cutting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (333g) | ||
Recipe Makes: 12 | ||
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Calories: 1197 | ||
Calories from Fat: 751 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 83.4g | 111 % | |
Saturated Fat 13.3g | 66 % | |
Monounsaturated Fat 43.7g | ||
Polyunsanturated Fat 21.5g | ||
Cholesterol 373.7mg | 115 % | |
Sodium 520.1mg | 18 % | |
Potassium 188.6mg | 5 % | |
Total Carbohydrate 92.9g | 27 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 91.5g | ||
Protein 13.2g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1197
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