Rum cake W/ Butter Rum Glaze

Ingredients:

2 1/2 Cups cake flour

1/2 Cup sugar

1 Teaspoon salt

1Tablespoon baking powder

1.5 oz vanilla pudding mix

1 Cup unsalted butter

1/4 Cup vegetable oil

1 Cup milk

1/2 Rum

1 Tablespoon vanilla extract

4 Eggs

1 Teaspoon pecan, crushed

1 Teaspoon almond, crushed

Rum Glaze:

1/2 Cup Butter

1/2 Sugar

1/3 Water

1/3 Cup Rum

Instructions:

1. Sift cake flour, salt, baking powder, vanilla pudding mix and set aside. 
2. In a mixing bowl, cream butter and sugar until light and fluffy. Add oil and eggs, adding one egg at a time. Mix in vanilla exact, milk and rum. Then, slowly add flour mixture and mix until smooth.
3. Preheat oven to 325 degrees F
4. Grease and flour brunt pan. Sprinkle crushed almond and pecan at the bottom of the bundt pan.
5. Pour cake mixture into the bundt pan, and bake fore 45-50 minutes.
6. In a sauce pan, melt butter. Add sugar, water and rum and cook on medium high heat for 3-4 minutes, then set aside.
7. Once cake is baked, poke a few holes and pour galze over top and set aside for 10 minutes.
8. Flip cake on a cake stand or plate, slice and serve.