Filled with warming spice and just the hint of rum, this Bacardi and walnut cake is a modern take on a retro classic. Enjoy for morning or afternoon tea.
Ingredients
- 250g butter, softened
- 1 cup caster sugar
- 1 1/4 cups brown sugar
- 4 eggs
- 1/3 cup Bacardi rum
- 3 cups plain flour
- 1 tsp bicarb soda
- 2 tsp ground cinnamon
- 3/4 cup buttermilk
- 3/4 cup chopped walnuts
- 1/2 cup thickened cream
- 2 tsp caster sugar, extra
- Walnuts, extra, to decorate
Method
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Step 1Grease an 8-cup capacity bundt tin (mine is 23cm in diameter) with melted butter and dust with flour, shaking off the excess. Refrigerate while you prepare the batter to allow the butter to harden.
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Step 2In a stand mixer or using hand-held beaters, cream butter and sugars until pale. Add eggs one at a time, mixing well between each addition. Add rum and beat well. Sift together flour, bicarb and cinnamon and add to the bowl in two batches with the buttermilk, mixing until just combined. Fold through walnuts.
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Step 3Spoon mixture into prepared bundt tin and smooth the top. Bake for 40-45 minutes until a skewer inserted into the centre comes out clean. Allow to cool slightly in the tin then turn out onto a rack to cool completely.
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Step 4Whip cream with extra sugar until thick. Dollop quenelles of cream at intervals around the cake and garnish with extra chopped walnuts.
Recipe Notes
- Cake will keep for a couple of days in an airtight container.
- You could use regular rum if that’s all you have.
- Recipe and photo by Greer Worsley.
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