 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 14 |
|
In 'The Greyston Bakery Cookbook' Ingredients:
1 cup finely chopped pecans |
2 cups unbleached all-purpose flour |
1 1/2 cups sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/2 cup milk |
1/2 cup orange juice |
1/2 cup vegetable oil |
4 eggs, lightly beaten |
1 tablespoon freshly grated orange zest |
1/3 cup dark rum |
1/4 cup unsalted butter, softened |
1/2 cup packed brown sugar |
2 tablespoons water |
1/4 cup dark rum |
Directions:
1. Position a rack in the center of the oven and preheat the oven to 350°.
2. Grease a 12-cup Bundt pan and sprinkle evenly with the pecans; set aside.
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt to combine.
4. In another bowl, whisk together the milk, orange juice, oil, eggs, orange zest, and rum.
5. Make a well in the center of the dry ingredients and add the liquid mixture; mix to combine.
6. Slowly pour the batter into the prepared pan, taking care not to dislodge the pecan coating.
7. Bake for 1 hour, or until a wooden skewer inserted midway between the outer and inner edges of the pan comes out clean.
8. Set the pan on a wire rack and allow the cake to cool completely.
9. Glaze-In a small saucepan, melt the butter over medium heat; stir in the sugar and water.
10. Bring the mixture to a boil, then lower the heat and simmer, stirring constantly, for 5 minutes.
11. Remove from the heat and stir in the rum.
12. Turn the cake out onto a serving plate.
13. Using a thin wooden skewer, pierce the top of the cake all over.
14. Evenly pour the glaze, a little at a time, over the top of the cake, allowing the glaze to be completely absorbed before adding more.
|
|