Ingredients

• 2 ½ cups Super-Fine Cake Flour or Organic Unbleached White All-Purpose Flour or Gluten Free 1-to-1 Baking Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• ½ tsp ground Nutmeg
• 1 cup Unsalted Butter, softened (227 g)
• 1 ½ cups Sugar (300 g)
• 3 Eggs
• 2 tsp Vanilla Extract
• ½ cup Whole Milk, at room temperature
• ½ cup Dark or Spiced Rum, at room temperature

• ¾ cup Unsalted Butter (170 g)
• 1 ½ cups Sugar (300 g)
• ½ tsp ground Cinnamon
• ¼ tsp ground Cloves
• ¼ tsp ground Nutmeg
• ¼ cup Water (60 mL)
• ½ cup Dark or Spiced Rum

• 1 ½ cups purchased Caramel Sauce
• 2–4 Tbsp Dark or Spiced Rum

• ¼–½ cup chopped Candied Pecans or Walnuts

Instructions

1. Preheat oven to 350°F. Generously grease a Bundt pan with nonstick spray and set aside.  

2. In a medium bowl, sift together cake flour, baking powder, baking soda, salt and nutmeg. Set aside. 

3. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and sugar until light and fluffy, 3–5 minutes. 

4. Add eggs one at a time, beating well and scraping down the bowl after each addition. 

5. In a small bowl or measuring cup, mix together milk, vanilla extract and rum. 

6. With the mixer on low, alternate adding dry ingredients and milk mixture in three additions: dry–wet–dry–wet–dry. Mix just until the batter is smooth and silky. 

7. Pour the batter into the prepared Bundt pan. Bake for 45–60 minutes, until a skewer inserted into the center comes out clean or the internal temperature reads 200°F. 

1. In a medium saucepan over medium heat, melt butter. 

2. Stir in sugar, cinnamon, clove, nutmeg and water. Bring to a boil, stirring constantly. Boil for 5 minutes. 

3. Turn off the heat and stir in the rum. Return to medium heat for 30 seconds, then remove from heat and set aside. 

1. When the cake is done, remove from the oven and immediately brush the top with about ¼ of the butter rum syrup. 

2. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack and unmold. 

3. While still warm, brush the remaining syrup all over the cake until absorbed. Allow the cake to cool completely. 

1. While the cake cools, mix together the caramel sauce and rum. Adjust the amount of rum to taste and desired consistency. Set aside. 

2. Once cooled, slice the cake into 16 equal pieces. Arrange slices in a wreath shape on a large platter. 

3. Drizzle with caramel rum sauce and sprinkle with candied nuts, if desired.