Notes from the Test Kitchen:
This rum cake recipe really makes you feel like you are in the Caribbean. The aroma in the Test Kitchen while this baked, was heavenly. By slowly pouring the glaze and letting it really soak in, you taste the rum flavor in every bite of this moist cake. This is good!
cake flour (or 1 3/4 c. all purpose flour + 1/4 c. corn starch)
1Preheat oven to 325 degrees. Spray a large bundt pan with Pam. Then evenly sprinkle the chopped walnuts into bottom of pan.
2Combine the first 6 ingredients and mix until it has a gravel/sand consistency (I used a food processor to combine it).
3Add pudding mix, milk, eggs, rum, oil, and vanilla and combine on medium speed with electric mixer for 2 to 3 minutes, scraping the bowl halfway through. Pour mixture over nuts in bundt pan.
4Bake at 325 degrees for 55 minutes, or until golden and toothpick comes out clean. Remove cake from the oven and place it on a cooling rack (do not remove from bundt pan).
5Prepare the glaze by combining butter, water, and sugar in a pan and bring to boil. Stir constantly. Continue to boil for 3-5 minutes until the sugar is completely dissolved and the liquid begins to thicken up.
Remove glaze from heat and stir in the rum, continuing to stir. It will bubble up and be a little thinner than you think it should be, but this is ok, it will be great when you finish!
6Pour the warm glaze, a little bit at a time, over the cooling cake inside the bundt pan. I poke a few holes in mine, to let the rum glaze soak through the cake. It will take a little time to get all of the syrup glaze poured over, but believe me, it's worth the time. When you've got all of the syrup glaze poured over the cake, let it cool to room temperature, then cover with foil or plastic wrap and place in the fridge overnight (keeping it in the bundt pan).
7The next day, submerge the bundt pan bottom into a little warm water to warm the glaze (and unstick from the pan), then invert onto a cake platter.