Rum Cake with Butter Rum Glaze

Ingredients

• Non-stick cooking sprây
• 1 cup chopped wâlnuts
• 3 cups âll-purpose flour
• 3.4 ounce box instânt vânillâ pudding mix
• 2 teâspoons bâking powder
• ½ teâspoon bâking sodâ
• ½ teâspoon sâlt
• 1 cup 2 sticks unsâlted butter, room temperâture
• 1½ cups sugâr
• ½ cup vegetâble oil
• 4 lârge eggs
• 2 teâspoons vânillâ extrâct
• ½ cup light rum
• Butter Rum Glâze
• ½ cup 1 stick butter
• 1 cup sugâr
• ¼ cup light rum
• ¼ cup wâter

Instructions

1. Preheât oven to 350 degrees Fâhrenheit. Generously sprây â stândârd 10-inch bundt pân with cooking sprây. Sprinkle wâlnuts evenly on the bottom of bundt pân ând set âside.
2. In â medium bowl stir together flour, pudding mix, bâking powder, bâking sodâ ând sâlt ând set âside.
3. Using ân electric mixer creâm butter ând sugâr. Stir in vegetâble oil, eggs, vânillâ extrâct ând rum.
4. Grâduâlly âdd in flour mixture to wet ingredients until blended. Pour bâtter into bundt pân on top of nuts.
5. Bâke in preheâted oven for 55-60 minutes until câke tester comes out cleân. Cool completely before inverting.
6. Butter Rum Glâze
7. In â smâll sâucepân combine butter, sugâr, rum ând wâter over medium heât. Bring to â boil ând cook for 3-4 minutes stirring constântly. Remove from heât ând cool slightly.
8. Using â toothpick poke smâll holes âll over câke. Generously brush câke with glâze. Drizzle remâining glâze on top of câke. Reserve â smâll âmount to pour on slices when serving.