Bermudian Rum Cake

Directions

1. 1
   Position a rack in the center of the oven and preheat the oven to 350°.
2. 2
   Grease a 12-cup Bundt pan and sprinkle evenly with the pecans; set aside.
3. 3
   In a large bowl, whisk together the flour, sugar, baking powder, and salt to combine.
4. 4
   In another bowl, whisk together the milk, orange juice, oil, eggs, orange zest, and rum.
5. 5
   Make a well in the center of the dry ingredients and add the liquid mixture; mix to combine.
6. 6
   Slowly pour the batter into the prepared pan, taking care not to dislodge the pecan coating.
7. 7
   Bake for 1 hour, or until a wooden skewer inserted midway between the outer and inner edges of the pan comes out clean.
8. 8
   Set the pan on a wire rack and allow the cake to cool completely.
9. 9
   Glaze-In a small saucepan, melt the butter over medium heat; stir in the sugar and water.
10. 10
    Bring the mixture to a boil, then lower the heat and simmer, stirring constantly, for 5 minutes.
11. 11
    Remove from the heat and stir in the rum.
12. 12
    Turn the cake out onto a serving plate.
13. 13
    Using a thin wooden skewer, pierce the top of the cake all over.
14. 14
    Evenly pour the glaze, a little at a time, over the top of the cake, allowing the glaze to be completely absorbed before adding more.