So here it is! I wasn't really planning on sharing my rum cake recipe, but since several people asked for it I decided I couldn't keep this gem to myself. I have made several rum cake recipes over the years, but this is by far my favorite. This is the best rum cake I have ever made

This recipe is consistent and delicious every time. I always opt for a good dark rum, preferably something at least 7 years old. There is a lot of booze in this cake, but it works perfectly and is not over powering.

Ingredients

All-purpose flour
Brown sugar
Granulated sugar
Baking powder
Salt
Unsalted butter
Finely chopped nuts
JELLO French Vanilla instant pudding mix
Milk
Eggs
Good aged dark rum
Vegetable oil
Vanilla extract

Instructions

In a large mixing bowl, combine flower, sugar, baking powder, salt and butter
On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
Add to the large bowl, the pudding mix, milk, eggs, rum, oil, and vanilla extract and combine on medium speed with electric mixer for 2 to 3 minutes, be sure scrape down the bowl halfway through.
Sprinkle in the chopped walnuts and then pour the rest of the batter into the bundt pan.

At this point the batter should be really smooth, pour the batter into your prepared bundt pan

Bake for about 55 minutes- until fully golden and tooth pick comes out clean.
Remove from oven and place on a cooling rack while making the soaking glaze.

How to make the rum glaze

Combine butter, rum, water and sugar in a small saucepan over medium heat.
Bring to a boil carefully as mixture boils over very easily, whisking occasionally.
Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.

Feel free to dig in once this cake has cooled down to room temperature.. However, I promise this cake tastes best the next day after all the rum glaze has soaked into the cake completely.

Variations

Get creative with this recipe by using flavored rums like a coconut or pineapple rum.

Instead of vanilla pudding mix use a different flavor to alter the flavor of the cake.

Allergic to nuts? Simply omit them from the cake.

Storage

To ensure your cake has a longer shelf life, store in an air-tight cake container at room temperature, away direct light. At room temperature, the cake can be stored for upto 5 days.

If refrigerating, store in an airtight container for upto 7-10 days.

Tips

Use good quality aged rum you like.
To ensure the rum sauce soaks into the cake, be sure to poke deep holes throughout the entire cake.
After you've poured the rum sauce into the cake, do not wait more than 5 minutes to invert it onto a platter. Waiting too long can cause the rum to soak through to the bottom of the pan and cause the cake to stick to the pan.