This spiced rum bundt cake is a delightful dessert perfect for any occasion. With its moist texture and rich flavor, it's sure to impress.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Grease a bundt pan thoroughly with butter or non-stick spray.
Ensure all crevices are coated to prevent sticking.
In a mixing bowl, combine the pudding mix, eggs, rum, water, margarine, and sugar until smooth.
Mix until no lumps remain for a smooth batter.
Sprinkle the chopped walnuts and pecans evenly at the bottom of the bundt pan.
This creates a decorative nut topping when the cake is inverted.
Pour the batter over the nuts in the bundt pan.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Avoid opening the oven door frequently to maintain temperature.
While the cake bakes, prepare the glaze by combining powdered sugar, rum, water, and butter in a saucepan.
Stir constantly to prevent the sugar from burning.
Heat the glaze mixture until it boils, then let it boil for 2-3 minutes.
Boiling thickens the glaze for better consistency.
Once the cake is done, remove it from the oven and let it cool slightly in the pan.
Cooling slightly helps the cake hold its shape when removed.
Pour the glaze over the cake while it is still warm in the pan.
The warm cake absorbs the glaze better.
Allow the cake to stand for 30 minutes to soak up the glaze.
This resting time enhances the flavor and moistness.
Invert the cake onto a serving platter and serve.
Garnish with additional nuts or powdered sugar for presentation.
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