Rum Cake with Butter Rum Glaze
- 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
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.