Скачать с ютуб The Best Rum Cake Bursting With Rum Flavor в хорошем качестве

The Best Rum Cake Bursting With Rum Flavor

If you enjoyed this video and wish to see more future content hit the THUMBS UP button and smash that SUBSCRIBE button and turn on post notifications to stay updated. Lose Weight With Me Using Goli Gummies! Promo Link: https://go.goli.com/901cravings Promo Code At Checkout: 901cravings Follow My Socials! Facebook: https://www.facebook.com/profile.php?... Tiktok: https://www.tiktok.com/@901cravings?_... Instagram: https://instagram.com/901cravings?igs... Music Provided By Epidemic Sound (https://www.epidemicsound.com) Recipe: Cake 1 Cup chopped walnuts or pecans 1 stick unsalted butter softened 1 and a 1/2 cup granulated sugar 1/2 cup vegetable oil 4 eggs room temp 1 Tsp vanilla extract 3 Cups All Purpose Flour 1 Tblsp baking powder 3.4 Oz box vanilla pudding mix 1/2 Cup rum Shortening Extra flour for dusting Glaze 1 stick salted butter 1 Cup sugar 1/3 Cup water 1 Tsp vanilla extract 1/3 Cup rum Instructions: Preheat oven to 350 F 1) Spray a Bundt pan with nonstick cooking spray or rub it down with shortening and dust it with flour tapping out the excess. 2) Pour the nuts into the bottom of the pan evenly; set aside. 3) In a mixing bowl, combine the butter, sugar, and vegetable oil and cream together until well combined using an electric mixer with the whisk attachment for 4 minutes. 4) Add in the eggs one at a time mixing in between each addition. 5) Add in the vanilla extract. 6) In a separate bowl, sift or whisk in the flour, baking powder, and pudding mix. 7) Add half of the flour mix into the wet batter and mix on a medium speed until the flour is no longer visible making sure to scrape down the sides of the bowl. 8) Add in the rest of the flour mix and the rum. 9) Mix again until the flour is no longer visible. Be sure to scrap down the sides of the bowl. 10) Pour the batter into the Bundt pan on top of the nuts. 11) Gently shake and tap the pan to evenly distribute the batter. 12) Bake for 40 to 50 minutes or until a toothpick inserted into the cake comes out clean. 13) Allow the cake to cool while working on the glaze. 14) In a saucepan, melt the butter. 15) Add in the sugar and water. 16) Stir and bring the mixture to a rolling boil 17) Lower the heat to simmer. 18) Simmer for 4 minutes without stirring. 19) Remove from heat. 20) Add in the rum and vanilla extract and stir. 21) Using a skewer, poke holes all over the cake. 22) Slowly pour the glaze, a little at a time, over the cake and reserve some glaze 23) Allow the cake to cool to room temperature still somewhat warm and lip the cake over onto a cake plate and poke more holes in to the cake and pour more of the glaze on top of the cake. 24) Create a powdered sugar glaze and coat the top of the cake.