This is one of the dessert additions I made for our 2013 Family Reunion in North Carolina this year to share with the family.
I have made this cake before but never with nuts in the glaze to give the cake a crunchy & nutty texture.
The combination of the 6 flavorings added to both the cake & the frosting really does add a lot of depth in flavor to the cake.
I am sure my family will love the flavors of this cake, as I am sharing the recipe & picture of the cake before I leave.
It is great weather you add the nuts in the cake batter, in the bottom of the cake pan, or in the glaze.
Preheat oven to 325 degrees F. Grease and flour a 12 cup Bundt pan, or use Bakers Joy,( a blend of flour & cooking Spray) used in baking. Set aside till needed.
Add 3 sticks of softened butter to mixing bowl , then beat to blend.
Add the sugar and beat till creamy and smooth and no sugar crystals remain. the sugar
Add the sour cream and beat to blend.
Now add the eggs, one at a time, beating well after each addition.
Add the flour and baking powder to a sifter and sift to blend together, then gradually add the flour to the cake batter.
Add the vanilla bean paste or extract, the almond and butter flavor. Beating well after adding.
Then add the remaining 3 flavors, lemon coconut and rum, and beat again to blend.
Pour cake batter into prepared Bundt pan. Bake until done, or until tooth pick inserted into cake comes out clean. allow to sit in pan till cake pulls away from sides of pan, then invert onto platter or cooling rack.
Prepare the glaze by adding all of the ingredients to a small sauce pan and bring to a simmer and cook till mixture becomes syrupy. Remove from heat.
Poke holes into top of cake with wooden skewer or long tined fork, then drizzle glaze over cake, and allow to cool slightly before serving.
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