A delightful bundt cake infused with rum and topped with a rich glaze, perfect for any occasion.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking from the start.
Grease a bundt pan with nonstick spray and sprinkle the chopped walnuts evenly at the bottom.
This creates a nutty crust on the top of the cake when inverted.
In a large mixing bowl, combine the cake flour, granulated sugar, baking powder, and salt.
Mix dry ingredients thoroughly to ensure even distribution.
Add the butter, pudding mix, milk, eggs, rum, and vanilla extract to the dry ingredients and mix on medium speed until smooth.
Scrape down the sides of the bowl to incorporate all ingredients evenly.
Pour the batter into the prepared bundt pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center comes out clean.
Avoid opening the oven door frequently to maintain a consistent temperature.
While the cake bakes, prepare the glaze by combining butter, water, and sugar in a saucepan over medium heat.
Stir constantly to prevent the sugar from burning.
Bring the mixture to a boil, then reduce to a simmer and cook until slightly thickened. Remove from heat and stir in the rum.
Adding rum off the heat preserves its flavor.
Once the cake is out of the oven, let it cool slightly in the pan. Pour the glaze over the cake while it's still warm, allowing it to soak in.
Pour gradually to ensure even absorption.
Let the cake cool completely in the pan before inverting onto a serving plate.
Cooling fully prevents the cake from breaking when removed.
Serve the cake as is or with a dollop of whipped cream. Enjoy!
Pair with coffee or tea for a delightful treat.
Continua nella nostra app per un'esperienza migliore
