This was another request. The original recipe called for a cake mix, but I’ll have none of that. If you’re going to make cake, then by all means make cake.

Rum Cake
Cake:
4 eggs (room temperature)
1 cup butter (softened)
2 cups sugar
1 tsp vanilla
1/4 tsp salt
3 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
1 cup cream
1/2 cup Bacardi dark rum
1 cup chopped, toasted pecans or walnuts
Syrup:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum

Preheat oven to 325 degrees F.

Butter and flour a bundt cake pan or a tube cake pan.

Beat butter until creamy. While butter is being beaten, whisk together dry ingredients. Beat in sugar until light and fluffy. Beat in eggs. Add vanilla and lemon zest. Add half the flour mixture. Mix. Add half the cream. Mix. Add rest of ingredients. Mix.

Pour into prepared pan. Sprinkle nuts on top of the batter. (Original recipe called for nuts on top of cake/bottom of pan. I prefer this.)

Bake 60 50 75 minutes.

While cake is baking, make the syrup. Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and carefully stir in rum.

Note: The rum will cause steam. Be careful not to burn yourself.

After cake as cooled for 5 minutes, carefully turn out cake from the pan, then carefully return the cake to the pan. With a bamboo skewer or similar tool, poke holes through the cake. Allow cake to sit for a couple hours, then you can remove the cake from the pan again. Wrap.

This cake freezes extremely well.