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What you’ll need

butter

250g butter, at room temperature

caster sugar

1 ¾ cups (385g) caster sugar

eggs

4 eggs

flour

2 ½ (375g) The Healthy Baker Plain Flour

baking soda

2 teaspoons baking powder

salt

1 pinch salt

milk

½ cup (125ml) milk

rum

3 tablespoon golden rum

vanilla paste

1 teaspoon vanilla paste

nutmeg powder

½ teaspoon nutmeg powder

ground cinnamon

½ teaspoon ground cinnamon

pecans

1 cup (140g) pecans, toasted and roughly chopped

For the glaze

butter

80g butter

caster sugar

½ cup (110g) caster sugar

water

¼ cup (75mls) water

orange grated

1 zest of 1 orange

rum

4 tablespoons golden rum

1

Preheat oven to 160C and grease a bundt or 24cm cake tin with care.

2

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.

3

Add in the flour, baking powder, a pinch of salt, the vanilla and spices and beat for another minute or two.

4

Fold in the nuts.

5

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.

6

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.

7

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.