Easy Peasy Rum Cake

This is a variation of the classic 'Bacardi' Rum Cake that made the rounds of potlucks in the 1980s. I like the addition of banana instant pudding, which adds a subtle rich flavor. For best results, look for a cake mix that doesn't have pudding added.

Ingredients:

• 1 cup chopped walnuts
• 1 (18 ounce) package yellow cake mix
• 1 (3 ounce) package banana instant pudding mix
• 1/2 cup dark rum
• 4 eggs
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1/4 cup butter
• 1/3 cup dark rum
• 3/4 cup sugar
• 2 Tbsp. water

Preparation:

Preheat oven to 325 degrees F. Butter a 10" bundt pan with UNSALTED butter (if you use salted the cake will stick). I like to flour my bundt pan. Sprinkle nuts into pan and set aside.

In large bowl, combine cake mix, pudding mix, rum, eggs, milk, and oil and beat until combined.

Then beat at medium speed for 2 minutes, scraping sides of bowl occasionally. Pour batter over nuts in prepared bundt pan. Bake at 325 degrees F for 55-65 minutes, until cake starts to pull away from sides of pan.

While cake is in the oven in the last 15 minutes, make the syrup. Combine 1/4 cup butter, 1/3 cup dark rum, 3/4 cup sugar, and 2 Tbsp. water in a large saucepan. Bring to a boil and boil slowly for 2 minutes. Be careful, because the rum can cause the mixture to ignite. DO NOT spill any of the glaze on the stovetop.

Remove cake from oven and use a long wooden skewer to poke holes in the cake. Slowly and evenly spoon 3/4 of the hot syrup over the cake. When the syrup has been added, let the cake stand on the wire rack for 30 minutes, then loosen edges with a long thin spatula and turn cake out onto serving plate. If necessary, reheat remaining glaze carefully over very low heat and brush over top and sides of cake. Cool completely, then serve.

Serves: 12-16