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Rum Cake

April 9, 2014

Rum Cake small

~ Mary ~

This cake gets better with age, so don’t be afraid to wrap it up tight and bring it out a few days later!

 

Rum Cake
Combine and mix on medium speed for 2 minutes:
2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into bits
3 tablespoons vegetable oil
Add and continue to mix 2-3 minutes until is is very smooth:
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup milk
4 eggs
1/2 cup  rum
1/2 cup vegetable oil
1 teaspoon vanilla 

Grease or spray a large bundt pan, or several small ones, and sprinkle on the bottom with:
1/2 cup finely chopped walnuts
Pour batter over the top and bake in at 325 for 55 minutes, or until a toothpick comes out clean and the edges are light brown and pulling away from the edge of the pan.

Place on cooling rack, invert before cake completely cools.

Rum soaking Glaze
Combine in a small sauce pan:
1/2 cup butter
1 cup granulated sugar
1/2 cup rum
Bring to a boil, then immediately reduce to a simmer.
Simmer until it becomes slightly thicker.

While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all the syrup is added.

Allow cake to cool completely in pan before turning out onto serving platter.

This cake is delicate, so once it is turned out, it can not be moved around easily.

Can be eaten when fully cool, but even better the next day!

 

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