Butter Rum Cake

Directions

1. 1
   Preheat the oven to 350 degrees F. Brush the inside of a 12-cup-capacity nonstick Bundt pan with softened butter, and coat the pan with the 2 ounces of toasted almond slices.
2. 2
   Stir together the flour, ground almonds, baking powder, and salt in a bowl.
3. 3
   Cream the two sticks of butter and the sugar in a mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 to 3 minutes.
4. 4
   Add the eggs and yolks a few at a time, letting them get incorporated before adding more.
5. 5
   When all the eggs and yolks have been added, add the lemon zest and beat on high for 1 minute.
6. 6
   Pour in half of the flour with the mixer on low speed.
7. 7
   Once the flour is incorporated, pour in the milk.
8. 8
   Finish with the remaining flour, and mix just until you have a smooth batter.
9. 9
   Pour the batter into the prepared pan, and bake until a tester inserted in the center of the cake comes out clean, about 1 hour to 1 hour and 10 minutes.
10. 10
    Cool the pan on a rack for 15 minutes.
11. 11
    Loosen the sides of the cake with a paring knife, and invert onto the rack.
12. 12
    Make the syrup while the cake is still warm: Combine 2 cups water, the sugar, and the rum in a small saucepan.
13. 13
    Bring to a boil, and cook down by about a quarter, or until you have a thin syrup.
14. 14
    Transfer the warm cake to a rimmed plate or baking sheet.
15. 15
    Brush the cake with the syrup, letting the cake soak up the syrup for a few minutes between brushings, until all the syrup is used.