1Preheat oven to moderate, 180 C. Grease and line a 20-cm round pan.
2Toss kumara in syrup, place on lined tray. Bake 30 to 35 mins. Mash.
3Beat butter and sugar. Add eggs one at a time, beating well. Fold in sifted combined flour, baking powder and cardamom, then kumara mash and meal. Stir in pecans. Spoon into pan. Bake 45 to 50 mins. Cool in pan 10 mins. Transfer to a wire rack.
4ICING Sift icing sugar in a bowl. Stir in milk and rum. Drizzle over cake.
5Toss extra pecans in extra syrup. Transfer to tray, bake 8 to 10 mins. Cool, then break up over cake.
TIP: For kids, replace rum with 1 tsp vanilla essence and 3 tsps orange juice.
Photo: Rob Shaw/BauerSyndication.com.au