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Captain Burgess Rum Cake

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Serves 12-14 | Prep Time 30 | Cook Time 55-60

Why I Love This Recipe

I created Project Noble Beaver to celebrate all things Canadian. In Fredricton, New Brunswick, I bought a book called Maritime Flavours by Elaine Elliot and Virgina Lee. I've been working towards creating many of the recipes I've found in Canadian cookbooks. This recipe is from the Blomindon Inn, in Wolfville, Nova Scotia.

Nova Scotia is the home province of my mother. So I made her this cake since I wasn't home for Mother's Day.

Ingredients You'll Need

Rum Cake

3/4 cup softened butter
1 1/2 cups granulated sugar
4 large eggs
3 cups all purpose flour
1/4 teaspoon salt
4 1/2 teaspoons baking powder
1/2 cup dark rum (I recommend Newfoundland Screech b'y)
1 cup milk
1 cup raisins
1 cup chopped pecans
1/4 cup pecan halves

Rum Glaze

1/4 cup melted butter
1/4 cup water
1/4 cup dark rum
1 cup granulated sugar


1. Grease 10-inch tube pan.

2. Cream together butter & sugar until fluffy.

3. Add eggs one at a time, beating after each addition.

4. In a seperate bowl, mix together flour, salt & baking powder.

5. Add dry ingredients alternately with rum and milk into the butter/sugar/eggs mixture and mix until just combined.

6. Fold in raisins and chopped pecans.

7. Line the bottom of the cake pan with pecan halves then pour in mixture.

8. Bake in 350 degree Fahrenheit oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.

9. Turn out cake on to a cake rack and cool.

10. Melt butter in small saucepan on medium heat. Once melted add rum, water and sugar. Mix until sugar is dissolved.

11. Prick cake all over with a skewer then slowly pour rum glaze over top.

12. Cover cake and let sit for a few days to mellow the rum flavour or at least for 4-6 hours if 2 days doesn't work for you.

Note: I saved the glaze that didn't absorb into the cake. I will gently re-heat the glaze and add a bit to each plate before serving the cake.

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