2) Place the walnuts onto a baking tray and check for shells. Bake for 10 minuets. Remove and cool.
3) Raise the heat of the oven to 350 degrees Fahrenheit.
4) Place the walnuts and 1 tbsp. of the sugar into a food processor and pulse until almost fine. Turn the mixture out into a small bowl and mix in the baking powder and cinnamon.
5) Place the butter and sugar into an electric mixer fitted with a paddle, on a high speed cream the butter until light and fluffy. Scrap down the sides of the bowl from time to time. Add one egg and whip in completely before adding the second. Add the rum and work in. Lower the speed and add walnut mixture a mix in. Sift the flour and add to the mix while running. Pour into a greased cake pan, and smooth out the top with a spatula. Bake for 40 minutes, or until a toothpick comes out clean. Transfer to a wire rack and cool. Whip the cream until it holds firm peaks. Cut the cake and serve with some cream on the side.
