Rum Cake with Butter Rum Glaze

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 Butter rum glaze
  • 1/2 tsp Salt
  • 2 1/2 cups Sugar
  • 2 tsp Vanilla extract
  • 1 3.4 ounce box Vanilla pudding mix, instant

• Oils & Vinegars

  • 1 Cooking spray, Non-stick
  • 1/2 cup Vegetable oil

• Nuts & Seeds

  • 1 cup Walnuts

• Dairy

  • 1 cup Butter, unsalted
  • 1/2 cup Butter

• Beer, Wine & Liquor

  • 3/4 cup Rum, light

• Liquids

  • 1/4 cup Water

Found on motherthyme.com

Description

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
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1½ cups sugar
• ½ cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• ½ cup light rum
• Butter Rum Glaze
• ½ cup (1 stick) butter
• 1 cup sugar
• ¼ cup light rum
• ¼ cup water

Directions

• 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.