Rum Cake
Servings: 11
Cost: $
Ingredients
- 3 cup All-Purpose Flour
- 1 cup Peacans Chopped
- 3/4 oz Instsnt Vanilla Pudding Mix
- 1/2 tsp Baking Soda
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Butter Room Tempeture
- 11/2 cup Sugar
- 1/2 cup Vegetable Oil
- 4 Eggs Large
- 2 tsp Vanilla Extract
- 1/2 cup Rum
Instructions
- First, preheat that oven to a cozy 350 degrees.
- Grab a bundt pan, hit it with some cooking spray, and sprinkle extra flour for good measure. Toss a handful of chopped pecans in there for that extra crunch.
- Now, let's whip up the batter. Mix together 3 cups of all-purpose flour, a 3.4-ounce box of instant vanilla pudding, 2 tsp baking powder, ½ tsp baking soda, and a pinch of salt. Don't forget 2 tsp of vanilla extract.
- In another bowl, work your magic with 1 cup of room-temp butter and 1½ cups of sugar. Add in 4 large eggs one by one, blend it smooth. Now, toss in ½ cup of vegetable oil and blend again.
- Time to marry the wet and dry teams. Slowly mix it up, pour that goodness into the bundt pan, and let it chill for 5-10 minutes.
- Pop it in the preheated oven for a solid 55 minutes.
- While the magic is happening in the oven, let's get that Butter Rum Glaze ready. Heat up ½ cup of butter, 1 cup of sugar, ¼ cup of rum, and ¼ cup of water until it thickens.
- Once the cake's done, poke some holes in it and drizzle some of that glaze. Let it sit for 5 minutes, then flip it onto a plate. Pour the remaining glaze on top.