Walnut and Almond Rum Cake

Oh my oh my. This humble looking little cake is sooo good.

I almost didn't post the recipe, to keep this one for myself! But, I can't claim to have invented it, as a friend gave it to me. And, it's perfect the way it is, so I haven't even doctored it, except for the order of ingredients, and the temperature. Thank you! (you know who you are.)

This cake, I feel, will be in heavy rotation in my baking bag o' tricks. It's easy, and so delicious.

I made it in honor of Mart's visit this week, but I'm not sure it's gonna make it to Monday. No worries Martinez, I have plenty of ingredients to whip up another one.

Walnut and Almond Rum Cake

130g unsalted butter, very soft

260g granulated white sugar

5 large eggs

120 g ground almonds

120 finely chopped walnuts

6 tablespoons dark rum

80 g all-purpose flour

extra rum to soak the cake (to taste)

Preheat oven to 390 degrees. Grease and lightly flour a 9" springform pan.

1. Whip butter in mixer adding sugar, beat till fluffy. Add eggs, one at a time. Then, mix in the almonds, walnuts, 6 tbls of rum. After all is mixed thoroughly, gently fold in the flour.

2. Pour batter into pan. Bake for 30 minutes, check cake with wooden skewer, if skewer comes out dry, your cake is ready. If not, put back in for another 5 minutes.

3. Allow cake to cool for 45 minutes before taking out of tin.

4. If you like, poke cake with toothpick a few times and sprinkle on some more dark rum!

It's SO good. I promise.

Other ideas:

Before serving, and after the rum on top of the cake has dried, sprinkle on some confectioner's sugar.

For decoration, add nuts on top...but wait about 20 minutes into the baking time, otherwise the nuts sink into the cake. You have to work quickly, as to not let the cake stop baking in the middle of it's allotted time.