Rum Cake

So thanksgiving was a few days ago and I made the desserts! This year I decided to make the macadamia maple cupcakes and a rum cake. Usually my mom would make the rum cake just because I never wanted to, this year she made my pumpkin cheesecake(which I'll share in another post) and I did the rum cake. This cake is completely from scratch and it's the most amazing moist cake EVER! I didn't expect that it would be so moist and I was pleasantly surprised.

Rum Cake
10-12 servings
Brown Eyed Baker

1 cup chopped walnuts
1 3/4 cups all-purpose flour
1/4 cup cornstarch
4 tsps baking powder
1 tsp kosher salt
1/2 cup unsalted butter, room temp
1 1/2 cups granulated sugar
3 tbsp + 1/2 cup canola oil, divided
1 3.4 ounce instant vanilla pudding
4 eggs
3/4 cup whole milk
3/4 cup dark rum
1 tbsp vanilla extract

Preheat oven to 325 degrees F. Grease and flour a bundt cake pan. Sprinkle the chopped walnuts around the bottom of the pan, set aside.
In a medium bowl, whisk together the ,cornstarch,baking powder and salt; set aside.
Using an electric mixer on medium speed, cream together the butter and  granulated sugar until light and fluffy about 3 mins. Add the flour mixture and the 3 tbsps of canola oil, and mix on medium-low for a minute or two- the mixture should look like wet sand. Add the pudding mix and mix again on medium low speed until combined.
In a medium bowl, whisk together the eggs,milk,rum,the remaining 1/2 cup canola oil, and vanilla extract. Add the egg mixture to the dry ingredients and beat on medium speed and until thoroughly combined, about 2 -3 mins. scraping the sides of the bowl as needed. ( The batter will be thin.) It will be nice and moist!!
Pour the cake batter into the prepared bundt pan and bake for 50-60mins, or until a tester inserted into the center of the cake comes out clean.

Rum Syrup

3/4 cups unsalted butter
1 1/2 cups granulated sugar
1/4 cup water
pinch of salt
1/2 cup dark rum

When the cake has about 10mins left to bake, start the rum syrup. Melt the butter in a medium-sized saucepan over medium heat. Once it is melted, add the sugar and the water. Boil for 5mins, stirring constantly. Turn off the heat and stir in the rum. Once it is mixed in, return it to medium heat for about 30secs.
When the cake comes out of oven, immediately pour about one third of the rum syrup over the bottom of the cake. Pour slowly so it has time to seep into the cake. Let it sit for 5mins.
Invert the cake onto a serving platter. Using a fork or a skewer, poke holes all over the cake- the top, side, and around the inside. Slowly pour the remaining rum syrup over the top of the cake, allowing it to drip down the sides.
Allow the cake to cool to room temperature before serving. Leftovers can be kept, tightly wrapped, at room temperature for up to 5 days.
ENJOY!