Blow Ya Mind Caribbean Rum Cake

butterbeready.com

ChefD

subheading: For the rum cake:

½ cup chopped pecans (or walnuts), for bottom of pan- optional

2 cups all-purpose flour, sifted if lumpy

1 cup granulated sugar/brown sugar

1 (3.4 ounce) 102 g package Jello instant vanilla pudding mix

2 teaspoons baking powder

1 teaspoon kosher salt

½ cup ( 1 stick) 114 g unsalted butter, softened

½ cup vegetable oil

4 large eggs, at room temperature

½ cup whole buttermilk (or whole milk), at room temperature

½ cup rum (I use Myers’s Rum)

1 teaspoon vanilla extract

1 teaspoon almond extract

subheading: For the rum soak/glaze:

½ cup ( 1 stick) salted butter

½ cup packed light or dark brown sugar

¼ cup water

½ cup rum (I use Myers’s Rum)

Note: Ingredients may have been altered from the original.

Directions at butterbeready.com

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