|Rum Cake soaking in the syrup.|
3/4 cup of Rum (I used Bacardi Superior Rum)
1/4 cup Olive Oil
1 package of Jello Vanilla Pudding Mix (instant--96 grams)
Mix together the cake mix, rum, olive oil, and pudding mix. Then add the eggs in one at a time and mix well. Pour batter into a bundt pan that has been greased with butter and sprinkled with white sugar. Sprinkle white sugar on top of the batter as well.
Bake for approximately 45 minutes at 350 degrees. I use a long wooden skewer to test for doneness.
For the Syrup:
1/4 cup butter (I use salted)
1 cup white sugar
1/2 cup Rum
In a pot on the stove top, melt the butter first, then stir in the sugar and add the rum. Simmer for five minutes.
Once the cake has cooled, take the cake out of the pan and poke holes all over the cake with a skewer. Pour half of the warm syrup into the bundt pan and put the cake back in, then pour the rest of the syrup over top. This cake is best, made two days ahead. Good luck keeping people away from it for that long. :P
|Ready to eat.|