5 1/2 tablespoons (80 grams) unsalted butter, plus more for the pan
1 cup Snack Primal Rootbeer Flavored Walnuts, plus 5 walnut halves for decorating the cake
2/3 cup (130 grams) granulated sugar
3 large eggs
3 tablespoons dark rum
1 tablespoon honey, plus more for drizzling
1/2 teaspoon vanilla extract
1 pinch fine sea salt
1/3 cup (40 grams) all-purpose flour, sifted
1/4 cup (30 grams) cornstarch
1 teaspoon baking powder
whipped cream, for serving
Preheat the oven to 350°F
Grease a 7-inch Bundt pan with butter.
Finely chop the walnuts or pulse them in a food processor until you have coarse crumbs.
In a large bowl, combine the walnuts and granulated sugar and mix well. Mix in the butter, eggs, rum, honey, vanilla, and salt.
In another bowl, whisk together the flour, cornstarch, and baking powder. Fold the dry ingredients into the walnut mixture.
Pour the batter into the prepared pan. Bake until a knife inserted in the center comes out clean, about 40 minutes. Unmold and let cool for 10 minutes.
Sprinkle a dash of confectioners’ sugar into a small sauté pan and add the 5 reserved walnut halves.
Cook over medium-low heat for a few seconds, until the nuts are slightly golden.
Arrange the walnuts on top of the warm cake and drizzle with a little honey before serving. Serve with whipped cream.