– 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.
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 up to 7-10 days. Whether or not to refrigerate is up to your own personal preference.