Bahamian Rum Cake by Paula Lovette

Ingredients for Rum Glaze:
1/2 stick of unsalted butter
1/4 cup water
1 cup sugar
1/2 cup dark rum

Directions for Cake:
• Preheat the oven to 325°F. Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined and the mixture is sandy looking.
• Beat in the milk, then beat in the eggs one at a time. Scrape the bowl thoroughly, and beat briefly to recombine any sticky residue. Stir in the rum and vanilla extract
• Grease 10- to 12-cup Bundt pan with Baker’s Joy spray. For an extra layer of nutty flavor, sprinkle the inside of the pan with light brown sugar and pecans evenly. Pour the batter into the prepared pan and spread level with a spatula.
• Bake the cake for 45 to 50 minutes. When done, a cake tester, long toothpick, or strand of uncooked spaghetti will come out clean when inserted into the center. Remove the cake from the oven.
• Leave the cake in the pan to cool slightly while you make the syrup.

Directions for Rum Glaze:
• In a medium-sized saucepan melt together butter and sugar mix well, then add water mix well. Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the rum.
• Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used. Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. Wrap securely (or place under a cake cover) and store at room temperature for several days. Freeze for longer storage, up to 1 month.