Moist and delicious rum cake topped with a butter rum glaze is the perfect ending to your holiday dinner.
Author:Jennifer
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Yield:8 servings 1x
Ingredients
UnitsScale
Non-stick cooking spray
1cup chopped walnuts
3cups all-purpose flour
3.4 ounce box instant vanilla pudding mix
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1cup 2 sticks unsalted butter, room temperature
1 1/2cups sugar
1/2cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
1/2cup light rum
Butter Rum Glaze
1/2cup 1 stick butter
1cup sugar
1/4cup light rum
1/4cup 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.