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1
Lightly grease bottom and sides of 10-inch tube pan.
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2
Line with brown paper; grease paper.
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3
Turn nuts into large bowl.
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4
On waxed paper sift flour with baking powder and salt; set aside. Combine milk with rum.
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5
Preheat oven to 275u00b0.
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6
In large bowl of electric mixer at medium speed, beat butter and sugar until light and fluffy.
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7
Add eggs, one at a time; beat well after each egg until light and fluffy.
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8
At low speed beat in flour mixture, alternately with milk mixture, begin and end with flour.
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9
Pour batter over nuts; mix well with large spoon.
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10
Turn batter into pan, spreading evenly.
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11
Bake 2 1/2 hours. Let cake cool on wire rack 30 minutes.
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12
Turn out on rack, gently remove paper.
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13
Let cool completely.
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14
Sprinkle with confectioners sugar.
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15
Cut cake into very thin slices.
