Nut Rum Cake Recipe

Preheat oven to 350°F. Oil and lightly flour a non-stick Bundt pan. Set aside.

 In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time until well blended. Beat in rum and cashew nuts.

In another bowl, mix the flour, baking powder, and vanilla powder. Add about a third of the flour mixture to the batter until well blended. Pour in half the milk. Add another third of the flour mixture, then the remaining milk, and finally, the remaining flour mixture, blending well after each addition. Pour into the prepared pan. Place in the oven and let bake until a toothpick emerges cleanly from the center of the pan. Remove from the oven.

Meanwhile, make the Rum Syrup: Place 1?2 cup softened butter, 1 cup sugar, 1?3 cup water,  and 2 tablespoons amber rum in a saucepan over medium heat. Let boil a few minutes then simmer at least 5 minutes or until all the sugar has melted. Do not stir. Let cool.

Using a barbeque stick or long toothpick, poke holes in the cake. Pour half the syrup over the cake and let soak overnight. Slice and serve with more of the syrup drizzled over the slices.