Recipe information
Yield
Serves 12
Ingredients
4
2
1
1
1
2
1
1
1
3
1
1
2
1
3
1
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Preparation
Step 1
Preheat oven to 325°F. Generously butter 10-cup Bundt pan; dust pan with flour. Combine first 6 ingredients in large bowl. Mix in 1/3 cup rum. Let stand at room temperature until liquids are almost absorbed, stirring occasionally, about 30 minutes.
Step 2
Meanwhile, combine flour, almonds, cinnamon, nutmeg and salt in small bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Blend in fruit mixture. Add dry ingredients and mix well. Transfer batter to prepared pan.
Step 3
Bake cake until tester inserted near center comes out dry, about 1 hour 15 minutes. Cool cake in pan 10 minutes. Turn out cake onto rack and cool.
Step 4
Stir corn syrup and remaining 2 1/2 tablespoons rum in heavy small saucepan over low heat until warm. Brush warm glaze twice over entire cake. Wrap cake in heavy-duty foil and let mellow 1 day at room temperature. Refrigerate. (Cake can be prepared 2 weeks ahead. Store in refrigerator.)