Photo: Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller
Hands-on Time
20 Mins
Total Time
3 Hours 35 Mins
Yield
Makes 10 to 12 servings

Lightly toasting the macadamia nuts brings out their rich, buttery flavor.

How to Make It

Step 1

Preheat oven to 325°. Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer 2 to 3 minutes or until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.

Step 2

Add flour to butter mixture alternately with rum, beginning and ending with flour. Beat batter at low speed just until blended after each addition. Stir in vanilla and next 3 ingredients. Pour batter into a well-greased (with shortening) and floured 15-cup Bundt pan.

Step 3

Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours). Spoon Snowy Rum Glaze over cooled cake.

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