Rum cake soaked

Ingredients for 1 servings:

• 325 g flour
• 4 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 pack of pudding powder, vanilla flavor
• 310 g sugar
• 115 g butter (soft)
• 125 ml oil, neutral
• 4 large eggs
• 1 tsp vanilla extract
• 125 ml milk
• 125 ml rum, dark
• 210 g sugar, for soaking
• 60 ml water
• 115 g butter
• 125 ml rum, dark
• 50 g walnuts, ground for the baking dish

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

very juicy and fine

Preheat the oven to 165°C (325°F), lightly butter a large Bundt cake pan or bundt cake pan. Sprinkle the pan with the ground walnuts. Combine the flour, baking powder, baking soda, salt, and pudding mix. Mix the sugar with the softened butter, swirling in the oil as you go. Gradually add the vanilla extract and eggs and mix until well combined. Now alternately stir in the flour mixture with the milk and rum, scraping down the sides for about 2-3 minutes. Pour the batter into the prepared pan and bake in the preheated oven for 55 minutes until golden brown or check the skewer is cooked through. Remove from the oven, place the batter in the pan on a wire rack, and begin making the syrup. Bring the sugar, water, and butter to a boil in a small saucepan, then reduce the heat to low and simmer until the sugar has dissolved and the mixture has thickened slightly. Remove from the heat and stir in the rum, then slowly pour the hot syrup over the cake. Work in small increments so that the syrup can absorb it as it goes; this takes a few minutes each time. The cake is and will stay in the tin; continue like this until all the syrup has been distributed/absorbed over the cake. Allow the cake to cool completely in the tin. Then shake the tin gently from several sides to loosen the cake. Then turn it out onto a cake plate. Make sure it doesn’t move around as it is very heavy, so place it straight away on the plate you want it to stay on. It can be eaten when it has cooled completely; it tastes best the next day. It will also be fine and moist for several days under a cake dome.