Butter Rum Cake
Butter Rum Cake - Ainsley Harriott's delicious recipe using instant vanilla pudding, walnuts, and a unique syrup. Perfect for special occasions or simply satisfying a sweet tooth!
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Cooking tools:
- Stand mixer
- Bundt pan
- Kitchen scale
- Skewer
- Oven
- Mixing bowl
- Whisk
- Spatula
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
- Serving platter
Ingredients
- 125g unsalted butter, plus extra for greasing the tin
- 250g self-raising flour, plus extra for flouring the tin
- 60g walnuts, chopped
- 30g cornflour
- 3 tsp baking powder
- 1 tsp salt
- 4 eggs
- 200ml whole milk
- 200ml dark rum
- 1 tbsp vanilla extract
- 6 tbsp vegetable oil
- 300g granulated sugar
- 1 x 75g packet instant vanilla pudding mix
- crème fraîche or ice cream, to serve
- 125g unsalted butter
- 75ml water
- 150g granulated sugar
- a good pinch of salt
- 100ml dark rum
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