Rum Cake With Butter Rum Glaze

• FOR THE CAKE:
• 1 cup Chopped Walnuts
• 3 cups All-purpose Flour
• 3-1/2 ounces, weight Instant Vanilla Pudding Mix
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 cup Unsalted Butter, Room Temperature
• 1-1/2 cup Sugar
• 1/2 cups Vegetable Oil
• 4 Large Eggs
• 2 teaspoons Vanilla Extract
• 1/2 cups Light Rum
• FOR THE GLAZE:
• 1/2 cups Butter
• 1 cup Sugar
• 1/4 cups Light Rum
• 1/4 cups Water

1. For the cake:
2. Preheat oven to 350 F. Generously spray a standard 10-inch bundt pan with cooking spray. Sprinkle walnuts evenly on the bottom of the bundt pan and set aside.
3. In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt and set aside.
4. In the bowl of a stand mixer cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract and rum. Gradually add flour mixture into wet ingredients until blended. Pour batter into the bundt pan on top of nuts.
5. Bake in the preheated oven for 55-60 minutes until a cake tester comes out clean. Completely cool it in the pan before inverting it onto a rack or platter before glazing it.
6. For the butter rum glaze:
7. 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.
8. Using a toothpick poke small holes all over the top of the cooled cake. Generously brush cake with glaze. Drizzle remaining glaze on top of cake. Reserve a small amount to pour on slices when serving.

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Taken from tastykitchen.com/recipes/desserts/rum-cake-with-butter-rum-glaze/ (may not work)