Rum Cake

Method

1. Heat the oven to 170C (150C fan). Grease a 10 cm mini bundt tin thoroughly with 3 g of soft butter, getting into every flute, then scatter 15 g of chopped pecans evenly over the base.
2. In a small bowl, whisk together 50 g of plain flour, 40 g of caster sugar, 0.5 tsp of baking powder and 1 pinch of fine salt so the raising agent is evenly distributed.
3. In a second bowl, beat 1 egg with 30 ml of whole milk, 1 tbsp of vegetable oil, 1 tbsp of dark rum and 0.25 tsp of vanilla extract until pale and smooth. Pour the wet mix into the dry and whisk just until no floury streaks remain, about 30 seconds; do not overwork or the crumb will toughen.