Rum Cake

Servings: 12-14

Time: 2 hours

Ingredients

1 cup chopped walnuts

1 3/4 cups all-purpose flour

1/4 cup cornstarch

4 tsp baking powder

1 tsp kosher salt

1/2 cup (1 stick) unsalted butter (room temperature)

1 1/2 cups granulated sugar

3 Tbsp + 1/2 cup coconut oil, divided

3.4 oz package instant vanilla pudding

4 eggs (room temperature)

3/4 cup milk

3/4 cup rum

1 Tbsp vanilla extract

Rum Syrup

3/8 cup unsalted butter

3/4 cups granulated sugar

1/8 cup water

pinch of salt

1/4 cup rum

Directions 

Preheat oven to 325 degrees. Grease and flour a 12 cup capacity Bundt pan. Sprinkle the chopped walnuts around the bottom and set aside.

Whisk together the flour, cornstarch, baking powder, and salt and set aside.

Using an electric mixer on medium speed, cream together butter and sugar until light and fluffy. Add the flour mixture and 3 Tbsp of the coconut oil and mix on medium speed for a minute or two until it resembles wet sand. Add the pudding mix and mix again on medium low until combined. 

In a medium bowl, whisk together the eggs, milk, rum, remaining 1/2 cup coconut oil, and vanilla extract. Add the egg mixture to the dry ingredients and beat on medium speed until throughly combined. The batter will be very thin. 

Pour the batter into the Bundt pan and bake for 50-60 minutes until a tester inserted into the center of the cake comes out clean. 

Star the rum syrup when the cake has about 10 minutes remaining in baking time. Melt the butter in a small saucepan over medium heat. Once melted, add the sugar and water. Boil for 5 minutes stirring constantly. Turn off the heat and stir in the rum. Once it is mixed in, return to medium heat for about 30 seconds. 

When the cake comes out of the oven, slowly pour 1/3 of the syrup over the bottom of the cake. Let sit for 5-10 minutes until cool enough to remove from the pan. 

Invert the cake onto a serving platter. Using a fork, poke holes all over the cake. Slowly pour the remaining syrup over the cake allowing it to seep into the holes and drip over the sides of the cake. Allow the cake to cool completely before serving. 

Store in an airtight container for up to 5 days. Also freezes beautifully. 

Adapted from Brown Eyed Baker