Moist and delicious rum cake topped with a butter rum glaze is the perfect ending to your holiday dinner.
Serves: 8 servings
INGREDIENTS
Non-stick cooking spray
1 cup chopped walnuts
3 cups all-purpose flour
3.4 ounce box instant vanilla pudding mix
2 teaspoons baking powder
� teaspoon baking soda
� teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1� cups sugar
� cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
� cup light rum
Butter Rum Glaze
� cup (1 stick) butter
1 cup sugar
� cup light rum
� cup water
INSTRUCTIONS
- Preheat oven to 350 degrees Fahrenheit. Generously spray a standard 10-inch bundt pan with cooking spray. Sprinkle walnuts evenly on the bottom of bundt pan and set aside.
- In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt and set aside.
- Using an electric mixer cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract and rum.
- Gradually add in flour mixture to wet ingredients until blended. Pour batter into bundt pan on top of nuts.
- Bake in preheated oven for 55-60 minutes until cake tester comes out clean. Cool completely before inverting.
- Butter Rum Glaze
- In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and cook for 3-4 minutes stirring constantly. Remove from heat and cool slightly.
- Using a toothpick poke small holes all over cake. Generously brush cake with glaze. Drizzle remaining glaze on top of cake. Reserve a small amount to pour on slices when serving.