Bizcocho de Ron (Rum Cake)

Photo and Recipe by Chef Giovanna Huyke. Find her online at http://cocinacongiovanna.com/

Ingredients:
2½ cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ lb. unsalted butter at room temperature
1 cup sugar
2 large eggs
1 cup ‘buttermilk’ or 1 cup milk+1 tbsp. lemon juice
1 lemon peel, finely grated
2 orange peels, finely grated
1 cup chopped nuts

Directions:
Heat oven to 350ºF.
Greasen and dust with flour a bundt cake mold.
Mix the dry ingredients. Then with a blender, mix the butter until creamy.
Add the sugar and mix well. Add the eggs one at a time.
With the blender on low, add the dry ingredients and the buttermilk in alternating order.
Add the grated peels and chopped nuts by hand.
Pour mixture into mold and bake at 350ºF for 55 to 60 minutes.

For the glaze:
3 tbsp. lemon juice
½ cup orange juice
1 cup sugar
5 to 6 tbsp. rum

Glaze preparation:
Mix the lemon and orange juice with the sugar. Heat liquid until it boils and the sugar dissolves.
Remove from heat and add the rum.
While the cake is still warm in the mould, drizzle the glaze over it.
Let cool and remove from mold.
Garnish with fruit if desired (see photo).