Rum Walnut Cake Recipe

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Rum Walnut Cake
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Ingredients
19
Count
Nutrition
1459
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 325 degrees F. Generously butter a large bundt pan. Evenly spread the walnut halves over the bottom of the pan.
  2. 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.
  3. Combine the honey, sour cream and remaining 1/4 cup rum in a small bowl and reserve.
  4. In another bowl, stir together the flour, baking powder and soda.
  5. 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.
  6. 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.
  7. In another bowl, stir together the flour, baking powder and soda.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1458.66 Kcal (6107 kJ)
Calories from fat 1066.78 Kcal
% Daily Value*
Total Fat 118.53g 182%
Cholesterol 350.17mg 117%
Sodium 486.84mg 20%
Potassium 696.76mg 15%
Total Carbs 81.16g 27%
Sugars 13.25g 53%
Dietary Fiber 6.02g 24%
Protein 18.16g 36%
Vitamin C 2.4mg 4%
Vitamin A 1.2mg 40%
Iron 3mg 17%
Calcium 142.2mg 14%
Amount Per 100 g
Calories 475 Kcal (1989 kJ)
Calories from fat 347.39 Kcal
% Daily Value*
Total Fat 38.6g 182%
Cholesterol 114.03mg 117%
Sodium 158.53mg 20%
Potassium 226.89mg 15%
Total Carbs 26.43g 27%
Sugars 4.32g 53%
Dietary Fiber 1.96g 24%
Protein 5.91g 36%
Vitamin C 0.8mg 4%
Vitamin A 0.4mg 40%
Iron 1mg 17%
Calcium 46.3mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 38.3
    Points
  • 40
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Total Fat

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