Dark Rum Cake

Heat oven to 350 degrees F. Coat a large (12-cup) Bundt pan or 10-inch tube pan with vegetable oil. Sprinkle about 1/2 cup of the chopped nuts into the bottom.

Combine brown sugar, baking powder and salt in large bowl of an electric mixer. On low speed, add butter a slice or two at a time, then increase speed to medium-high and beat until thoroughly blended, about 3 minutes.

Beat in eggs one at a time. Add the flour alternately with the milk. Beat in the rum. Fold in the remaining pecans.

Transfer to prepared pan, and bake 55 minutes to 1 hour; the top of the cake should spring back when lightly pressed.

Meanwhile, make the glaze: Melt the butter with the sugar in a heavy 1-quart saucepan over medium-high heat. Add 1/4 cup water and bring to a boil, watching carefully to avoid boil-over.

Reduce to a simmer and cook about 5 minutes, until sugar is completely dissolved and mixture is thick. Remove from heat and add the rum.

When cake tests done, cool 10 minutes in pan, then pierce all over with a very thin skewer. With cake still in pan, spoon some of the glaze over the cake and allow to soak in for 5 minutes.

Invert cake onto a wire rack. Spoon remaining glaze on top and sides of cake, allowing the syrup to soak in before adding more.

Cake is best when allowed to cure at least a few hours, preferably for 24.