Christmas cake
Cake
2 cups Unbleached All-Purpose Flour
1 1/2 cups sugar
3.4-ounce box instant vanilla pudding mix
2 teaspoons baking powder
1 teaspoon salt
8 tablespoons unsalted butter, softened
1/2 cup vegetable oil
1/2 cup milk, at room temperature
4 large eggs, at room temperature
1/2 cup rum, plain or spiced
2 teaspoons vanilla extract
1/4 cup almond flour, for dusting baking pan, optional
8 tablespoons unsalted butter
1/4 cup water
1 cup sugar
1/4 teaspoon salt
1/2 cup rum, plain or spiced
1/2 teaspoon vanilla extract
Instructions
Preheat the oven to 325°F.
To make the cake: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
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.
Spritz a 10- to 12-cup Bundt pan with cooking spray. For an extra layer of nutty flavor, sprinkle the inside of the pan with almond flour and turn the pan to coat evenly; shake out any excess. Pour the batter into the prepared pan and spread level with a spatula.
Bake the cake for 50 to 60 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
I usually sprinkle powdered sugar on top one its cool
