Rum Soaked Pound Cake

Ingrédients

• 2 cups all-purpose flour
• 1 1/2 cups white sugar
• 1/2 cup salted butter, softened
• 1/2 cup vanilla pudding, prepared
• 2 tsp baking powder
• 1/2 cup vegetable oil
• 1/2 cup milk
• 4 large eggs
• 2 tsp vanilla extract
• 1/4 tsp lemon zest
• 1/4 tsp orange zest
• 1/2 cup rum
• Rum Syrup
• 1/4 cup cherry brandy
• 1/4 cup spiced rum
• 1/2 cup salted butter
• 1 cup white or brown sugar
• 1 tsp vanilla extract

Préparation

1. 1

   Preheat oven to 325 degrees. Spray oil on...: Preheat oven to 325 degrees. Spray oil on the inside of a 9in or 10in bundt pan, dust with flour set aside.

2. 2

   Place all cake ingredients, except rum and vanilla,...: Place all cake ingredients, except rum and vanilla, into a bowl. Mix until smooth batter forms. Add rum and vanilla, mix in gently.

3. 3

   Pour batter into bundt pan. Smooth top of...: Pour batter into bundt pan. Smooth top of batter over a spatula to make sure it is level.

4. 4

   Bake cake for 55 minutes to 1 hour...: Bake cake for 55 minutes to 1 hour or until a cake tester comes out clean.

5. 5

   Make the syrup. In a medium-sized saucepan combine...: Make the syrup. In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.

6. 6

   Use a long skewer to poke holes all...: 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 or until you've used as much as desired.

7. 7

   Cover the pan loosely with plastic wrap and...: 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. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, place it in the oven, turn the oven to 350°F, and warm for 5 to 10 minutes, to soften the syrup. Remove from the oven, and tip the cake onto the serving plate.