Nut butter cake

Serves 16

200g butter
1 cup (200 g) sugar
2 cups (240 g) flour
pinch of salt
4 eggs
150g walnuts, chopped
3 teaspoons baking powder
2 tablespoons rum

Whip butter and sugar in a mixing bowl, and when the mixture is creamy, gradually add the eggs slightly beaten.
Sift together flour, salt and baking powder and fold in, alternating with the rum.
Add the nuts and mix well.

Pour the batter into a well greased and floured loaf tin and bake in a moderate oven for approx. 50 minutes or until tested with a skewer.
Remove from oven and cool in the tin for 10 minutes before turning out.

For the garnish: You can brush some syrup on the top and sides of the loaf and sprinkle with nuts.