Butter Rum Walnut Cake
This Butter Rum Walnut Cake draws inspiration from a very popular rum cake. If you really don't like dried fruit, simply leave it out; you'll have a classic rum cake.
Hands-on: 35 to 45 min | Bake: 1 hr to 1 hr 30 min
Total: 2 days 1 hr 35 min to 2 days 2 hr 15 min
Yield: 3 loaf cakes, depending on choice of pans
- 3 1/2 cups Our Favorite Fruit Blend (dried fruit assortment)
- 1 1/2 cups dried pineapple
- 3/4 cup rum
- 1 cup unsalted butter
- 2 cups brown sugar, firmly packed
- 1 tablespoon molasses
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon rum flavor or 2 teaspoons vanilla extract
- 1/2 teaspoon ground allspice
- Pinch of nutmeg
- 4 large eggs
- 1/2 cup milk
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup rum
- 2 cups diced walnuts, or pecans
- 1 1/2 cups candied red cherries
- 3/4 cup rum or simple syrup
- Combine the dried fruit with 3/4 cup rum in a bowl. Cover and microwave for 1 minute, stir, then microwave for another minute. Cool to room temperature as you prepare the batter. (Fruit may be soaked in rum overnight or longer, if you don't want to microwave it.)
- Heat the oven to 325 degrees F. Lightly grease three 8 1/2 x 4 1/2 inch loaf pans, or the pans of your choice (see tip, below left).
- In a large bowl, beat together the butter, brown sugar, molasses, baking powder, salt, flavors, and spices.
- Beat in the eggs one at time, scraping the bowl between additions.
- Mix in the 1/2 cup milk alternately with the flour, then add the rum and mix until combined.
- Fold in the nuts, fruit/rum mixture, and candied cherries.
- Spoon the batter into the prepared pans, filling them about three-quarters full.
- Bake the cakes for 60 to 90 minutes. When done, the cakes will be a light golden brown all over, and a cake tester inserted into the center will come out clean.
- Remove the cakes from the oven, and let them cool slightly.
- Leave the cakes in the pans, and brush with the rum or syrup. Let it soak in, then brush with more, until you've used about 1/3 of the liquid. Allow the cakes to sit for about 45 minutes, to firm up and soak up the liquid. Then turn them out onto a serving plate and brush with the remaining rum or syrup.
- When completely cool, wrap the cakes airtight, and let rest at least 48 hours before serving.
- You may store the cakes for up to a month, brushing with liquor or flavored syrup weekly.
- For easiest slicing, refrigerate the cakes. Let the slices warm to room temperature before serving.
If you leave the fruit out of this cake, the yield will be less: one large Bundt, or two small Bundt or tube cakes. Also, the baking time will be less; about 60 minutes for the large Bundt cake, or about 50 minutes for the smaller cakes.
You can easily make this recipe into a variety of sizes and shapes, perfect for gifts; it'll make six 7 inch wooden bakers; or seven 7 inch paper bake & give pans (using 2 cups of batter in each); or one 12 cup Bundt-style pan plus 1 small 7 inch loaf pan, or two 6 cup Bundt-style pans plus a 7" loaf. The smaller pans will bake for a shorter amount of time; the full-size Bundt cakes will bake for 80 to 90 minutes.
If you're using paper or wooden bake & give pans, just brush the tops of the cakes, leaving them in the pans. You may not use all the syrup; save it to brush the cakes during storage.
Recipe and photo used with permission from:
King Arthur Flour