American rum cake

Ingredients for 1 servings:

• 350 g sugar
• 125 g butter, melted
• 200 g flour
• 3 tbsp oil
• ½ tsp salt
• 4 packs of pudding powder (vanilla flavor)
• 180 ml milk
• 180 ml rum
• 4 eggs
• Fat for the mold
• possibly flour for the mold
• 125 ml water
• 125 g butter
• 170 g sugar
• 170 ml rum

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 15 minutes

Preheat the oven to 165°C. Grease a Bundt cake pan (and if you want to be extra safe, you can also flour it). Mix the butter, sugar, flour, oil, and salt in a bowl. Mix in the custard powder until crumbly. In a second bowl, combine the eggs, milk, and rum and add to the first bowl. Mix everything well until there are no (or hardly any) lumps left. Pour everything into the pan and bake for 50-60 minutes. Remove the finished cake from the oven and let it cool in the pan for about 10 minutes, then turn out onto a wire rack. While the cake is cooling, prepare the glaze. To do this, gently heat the water, butter, and sugar in a saucepan until it simmers. Then cook for 10 minutes, stirring occasionally and keeping a close eye on it. Remove the pan from the heat, add the rum, stir well, and then ignore it for a moment to rinse out the Bundt pan and return the cake to the pan. To do this, the pan is best inverted over the cake, then flip the wire rack and pan together. Pierce the surface of the repacked cake with a fork and then saturate it with the glaze. It will seem like a bit of a lot at first, but it will all be absorbed by the cake. Then let the cake rest for 8-24 hours (depending on your mood and time), preferably in the refrigerator.