- softened butter - 2 cups
- sugar - 2 Cups
- brown sugar - 1/2 cup
- eggs - 6 pieces
- egg yolks at room temperature - 6 pieces
- vanilla extract - 1 st. a spoon
- dark rum - 1/4 Glass
- salt - 1 teaspoon
- flour - 3 Cups
- walnuts - 1 glass
- unsalted butter - 1/2 cups (glaze)
- sugar - 1 Glass (glaze)
- water - 1/4 Glass (glaze)
- vanilla - 1/4 Teaspoons (icing)
- white rum - 1/2 Cups (glaze)
1. Lubricate with oil and sprinkle with flour a cake pan. Preheat the oven to 160 degrees. In a large bowl, whip the oil with a mixer at high speed for a few seconds. While the mixer is working, it's very slow to add white and brown sugar. Continue to whisk at high speed until the mixture becomes creamy and almost white, about 5 minutes. Combine eggs, vanilla and dark rum in a medium bowl. Slowly add the oil mixture to the egg mixture and whisk at medium speed. Add salt and whip. Sift one glass of flour into a bowl and stir with a spatula. Repeat this process two more times with the remaining flour. 2. Pour the dough into the prepared form and bake for 1 hour. 3. To make the glaze, in a small saucepan combine oil, sugar and water. Bring the mixture to a boil, reduce the heat to medium and continue cooking for 5 minutes. Remove the mixture from the heat and mix thoroughly with vanilla and rum. Pour the cake about 1/3 of the glaze and let stand for 5 minutes. 4. Turn over on a dish, prick several times with a fork and pour the remaining glaze. Allow to cool to room temperature before serving. 5. Cut into pieces and serve with vanilla ice cream if desired.
Servings: 10-12