Caribbean Rum Cake | Just A Pinch Recipes
Preheat oven to 325 degrees F. Spray a large Bundt pan with Pam. Then evenly sprinkle the chopped walnuts into the bottom of the pan. Combine the cake flour, granulated...
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Cooking tools:
- Oven
- Bundt pan
- Cooking spray
- Food processor
- Mixing bowl
- Hand mixer
- Spatula
- Cooling rack
- Saucepan
- Measuring cup
- Measuring spoon
- Wooden spoon
- Toothpick
- Fork
- Aluminum foil
- Plastic wrap
- Cake platter
- Stove
- Refrigerator
- Chef's knife
- Cutting board
Ingredients
- 2 cup(s) cake flour
- 1 1/2 cup(s) granulated sugar
- 4 teaspoon(s) baking powder
- 1 teaspoon(s) salt
- 1/2 cup(s) butter, cut into bits (do not substitute)
- 1/2 cup(s) + 3 Tbsp vegetable oil, divided
- 1 package(s) vanilla instant pudding mix (3.5 oz)
- 1/2 cup(s) milk
- 4 medium eggs
- 1/4 cup(s) dark rum
- 1/4 cup(s) vanilla rum (I used Cruzan)
- 1/2 cup(s) vegetable oil
- 1 teaspoon(s) pure vanilla extract
- 1/2 cup(s) chopped walnuts (for bottom of pan, not in cake)
- ## RUM GLAZE
- 1/2 cup(s) butter (do not substitute)
- 1/4 cup(s) water
- 1 cup(s) granulated sugar
- 1/2 cup(s) vanilla rum (I used Cruzan)
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