What you’ll need
250g butter, at room temperature
1 ¾ cups (385g) caster sugar
4 eggs
2 ½ (375g) The Healthy Baker Plain Flour
2 teaspoons baking powder
1 pinch salt
½ cup (125ml) milk
3 tablespoon golden rum
1 teaspoon vanilla paste
½ teaspoon nutmeg powder
½ teaspoon ground cinnamon
1 cup (140g) pecans, toasted and roughly chopped
For the glaze
80g butter
½ cup (110g) caster sugar
¼ cup (75mls) water
1 zest of 1 orange
4 tablespoons golden rum
Preheat oven to 160C and grease a bundt or 24cm cake tin with care.
Place butter and sugar together in the bowl of an electric mixer with paddle attachment and beat until pale and creamy, about five minutes. Add the eggs, one at a time, beating well between each addition.
Add in the flour, baking powder, a pinch of salt, the vanilla and spices and beat for another minute or two.
Fold in the nuts.
Transfer the cake batter to your prepared bundt tin and smooth the top. Place in the oven for about one hour or until the cake is beginning to pull away from the sides of the bundt tin.
Leave cake in the tin for five minutes after taking out of the oven then gently invert over a cooling rack and tap cake so it releases from the tin.
During that five minutes while cake is still in the tin, combine the glaze ingredients in a small saucepan, bring to a boil and simmer for a minute or two. Pour hot syrup over the hot cake and serve either warm at room temperature.
