Ingredients

The following ingredients have 4 Servings
  • 10 ounce unsalted butter
  • 1 3/4 cups sugar
  • 4 Large eggs
  • 1/3 cup powdered milk
  • 2 1/2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 -3 Tablespoons dark rum
  • 1 teaspoon vanilla extract
  • ¾ teaspoon nutmeg
  • 1 1/2 cup pecans
  • RUM GLAZE
  • 4 ounce butter
  • ½ cup sugar
  • ¼ cup water
  • 3-4 Tablespoons dark rum

Instruction

  • Pre-heat the oven to 160°C/325°F.
  • Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5- 7 minutes.
  • Stir in the eggs, a one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.
  • Add in the flour , powder milk and baking powder into the batter, alternating with the milk –until fully absorbed by the mixture.
  • Then add , nutmeg, rum and vanilla extract
  • Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
  • Greased a 10  inch bottomed tube pan, then add chopped pecans 
  • Pour batter into a bundt plan , on top of the pecans.
  • Bake at 325 until a tester inserted into the center comes out clean, 55-60 minutes.  Remove from the oven.