Caribbean Rum Cake Recipe 455

Steps:

• Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
• On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
• This mix may be contained and stored for up to 3 months in the refrigerator.
• For the Cake:.
• Preheat oven to 325 degrees.
• Spray a large Bundt pan (12 cup) with nonstick cooking spray.
• Sprinkle the chopped walnuts on the bottom.
• Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through.
• Batter should be very smooth.
• Pour into Bundt pan.
• Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
• Remove from oven and place on a cooling rack while making the soaking glaze.
• Rum Soaking Glaze:.
• Combine butter, water and sugar in a small saucepan.
• Bring to a boil carefully as mixture boils over very easily.
• Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
• Remove from the heat and add the rum, mix to combine.
• While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added.
• Allow cake to cool completerly in pan before turning out onto serving platter.
• This cake is delicate, so once it is turned out, it can not be moved around easily.
• Can be eaten when fully cool, but even better the next day!

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.