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1
In a large bowl, combine first 6 ingredients.
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2
On low speed, combine ingredients until the mixture is the consistency of sand, and all particles are generally the same size.
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3
Preheat oven to 325F.
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4
Grease a large Bundt pan (12-cup capacity).
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5
Sprinkle chopped nuts onto bottom of the pan.
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6
Place mix from step 2, pudding mix, milk, eggs, rum, vegetable oil, and vanilla in a large bowl. Combine on slow speed until just mixed, about 30 seconds.
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7
Increase the mixing speed to medium and beat for 2-3 minutes, until the batter is smooth and cream-coloured. Scrape down the bowl halfway to make sure everything is well incorporated.
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8
Scrape the cake batter into the prepared Bundt pan. Bake for about 55 minutes or until a wooden skewer inserted into the cake comes out clean.
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9
Remove the cake from the oven and place on cooling rack while you make the Buttered Rum Glaze.
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10
Combine butter, water, and sugars in a small saucepan. Bring to a boil over high heat.
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11
Turn the heat down and simmer until sugar is dissolved and syrup thickens, about 5 minutes.
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12
Remove the pan from the heat and stir in the rum.
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13
While the cake is cooling in its tin, brush the cake with the syrup until the syrup is all used up.
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14
Let the cake cool completely before turning it out onto a platter, although it's best if you let it sit for a few hours to fully absorb all the syrup.
