- ½ Cup chopped walnuts
- 1 ½ Cups granulated sugar
- ½ Cup butter
- 3 Tablespoons plus ½ Cup vegetable oil
- 1 ¾ Cups all purpose flour
- ¼ Cups cornstarch
- 4 Teaspoons baking powder
- 1 Teaspoon kosher salt
- 1 3.4 oz box instant vanilla pudding (yes, really!)
- ¾ Cups whole milk
- 4 Eggs
- ¾ Cups dark rum
- 1 Tablespoon vanilla
Preheat the oven to 325 F, generously grease and flour a 10 cup Bundt pan. Sprinkle the chopped nuts on the bottom of the prepared pan and set aside.
In a large bowl combine all the dry ingredients: flour, cornstarch, baking powder and salt.
In another bowl whisk together the wet ingredients: Eggs, milk, rum, vanilla extract and ½ cup vegetable oil.
Cream the sugar and butter until pale and fluffy. Slowly add the dry ingredients along with 3 tablespoons of vegetable oil. Mix on medium-low speed until the mixture looks like sand, about 1 minute. Add the pudding packet and beat on medium speed until combined. Pour the egg mixture into the dry ingredients, mix on medium speed until thoroughly combined. Make sure to scrap the sides of the bowl. The batter should be smooth, and it will be thin.
Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, until a tester inserted into the middle of the cake comes out clean.
10 Minutes before the cake is finished baking start making the Rum Syrup.
- ½ Cup butter
- ½ Cups water
- ¾ Cups granulated sugar
- 1 Teaspoon salt
- ½ Cup dark rum
In a saucepan with high sides combine butter, water, sugar and salt. Cook over medium heat until the butter has melted and the sugar has dissolved. Bring to a boil lower the heat and cook for 5 minutes. Keep an eye on the syrup because it will boil over. Remove the syrup from heat and slowly stir the dark rum.
Let the Butter Rum Cake rest for 10 minutes and turn it out to loosen it from the pan. Return the cake to the pan and slowly pour 1/3 of the rum syrup over the bottom of the cake. Use a skewer to poke small holes in the cake to help the syrup seep into the cake, let the cake sit for 10 minutes. Invert the cake onto the serving platter and slowly pour the remaining rum syrup over the cake, making sure to do it slowly so the syrup is absorbed and does not run down the sides of the Butter Rum Cake.