Rum Cake

Ingredients:

1 pound + 1 Tablespoon butter (468 grams)
2 and 3/4 cups sugar (562 grams)
1 pound package Almond flour/meal (452 grams)
1 and 1/4 cups all purpose flour (165 grams)
1/2 teaspoon baking powder
1/4 teaspoon salt
10 large eggs
1/3 cup dark rum (75 grams)
3 Tablespoons dark rum (50 grams)
3 Tablespoons simple syrup (50 grams)
plus a little extra butter and sugar for the bundt pan.

Bake 350 degrees for 65 minutes or till skewer inserted comes out clean.
I used a 15 cup Bundt Pan.
Please allow your ingredients to come to room temperature before making the cake.

Rum Icing/Glaze
1 and 1/2 cups powdered sugar (180 grams)
1 Tablespoon dark rum (15 ml)
1 Tablespoon water (15 grams)

Cake is best the next day and served room temperature.
May be kept at room temperature (covered) for 3 days.

Simple Syrup.... I used 1/4 cup water and 1/4 cup sugar, bring to a boil then allow to cool