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1
Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
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2
On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
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3
This mix may be contained and stored for up to 3 months in the refrigerator.
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4
For the Cake:
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5
Preheat oven to 325 degrees.
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6
Spray a large Bundt pan (12 cup) with nonstick cooking spray.
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7
Sprinkle the chopped walnuts on the bottom.
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8
Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through.
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9
Batter should be very smooth.
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10
Pour into Bundt pan.
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11
Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
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12
Remove from oven and place on a cooling rack while making the soaking glaze.
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13
Rum Soaking Glaze:
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14
Combine butter, water and sugar in a small saucepan.
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15
Bring to a boil carefully as mixture boils over very easily.
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16
Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
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17
Remove from the heat and add the rum, mix to combine.
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18
While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added.
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19
Allow cake to cool completerly in pan before turning out onto serving platter.
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20
This cake is delicate, so once it is turned out, it can not be moved around easily.
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21
Can be eaten when fully cool, but even better the next day!
