Ingredients:

1 cup chopped walnuts

2 cups + 2 tablespoons softened butter

2 1/ 4 cups sugar

3 large eggs

2 teaspoons vanilla extract

2 tablespoons lemon zest table

3/4 cup dark rum

1/4 cup banana liqueur

1/4 cup of coconut rum

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 cup whipping cream

Instruction

1. Preheat oven to 350 ° Fahrenheit. Grease and flour a 12 cups standard kugelhopf mold or tube pan. Sprinkle the chopped nuts in the bottom and set aside.
2. With an electric mixer on medium speed, cream butter and 1-1/2 cups sugar 1-1/2 until fluffy. Add eggs and vanilla and beat until blended.  Add the lemon zest. Gradually add 1/2 cup of rum and banana liqueur. Beat well. (The batter will appear curdled.)
3. In a medium bowl, combine flour, baking powder, baking soda and salt. Pass the mixture through a sieve and add to the batter alternately with whipping cream, beating well after each addition.
4. Pour batter into the mold and bake 55 to 60 minutes, or until a toothpick inserted in center of cake comes out clean. Cool in pan on wire rack for 15 minutes. (Do not remove the mold.)
5. Meanwhile, melt the remaining butter in a saucepan over medium-high heat. Stir in remaining sugar and rum and coconut rum. Bring to a boil, stirring frequently. Reduce heat to medium and cook for 8-10 minutes or until mixture thickens slightly, while stirring. Remove from heat and let cool 10 minutes.