Rum Cake

• 3 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 3/4 cups sugar
• 2 sticks unsalted butter
• 1/2 cup buttermilk
• 3 tablespoons vegetable oil
• 1 tablespoon vanilla extract
• 4 eggs
• 3 3/8 ounces instant vanilla pudding mix
• 1/2 cup rum
• 1 cup chopped hazelnuts optional
• 1 cup dark chocolate chip optional
• glaze Rum Sauce
• 1/2 cup butter
• 1/4 cup water
• 1 cup white sugar
• 1/2 cup rum I tend to add more this is actually adjustable

1. Preheat the over at 350 degrees.
2. In a large bowl whisk together flour, baking soda, baking powder, vanilla extract, eggs, sugar, instant pudding mix, vegetable oil, buttermilk, rum and butter. Once the ingredients are mixed smoothly (no lumps/clumps) add in the chocolate chips & chopped hazelnuts.
3. Pour mixture into a cake pan - make sure the cake pan is buttered - then stick into the oven. It should take about 45 minutes to an hour. Check by sticking a toothpick in the middle of the cake. The toothpick should come out clean.
4. While the cake is baking work on the rum glaze. In a saucepan mix the sugar, butter & water until combined. Over medium heat, let this mixture come to a boil until the sugar is dissolved. Once the sugar is dissolved stir in the rum.
5. Take the cake out of the oven & poke several holes in the cake using a fork or toothpick. This will allow the glaze to soak through. Pour rum glaze over the cake.

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Taken from www.yummly.com/recipe/Rum-Cake-1036480 (may not work)