- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Card
ingredients
- 2 1/4 cups all purpose flour
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 3/4 cups sugar, divided
- 3/4 cup unsalted butter, divided
- 1/4 cup vegetable oil
- 1/2 cup evaporated milk
- 4 large eggs
- 1 tablespoon vanilla extract
- 2/3 cup spiced rum, divided
- 1/4 cup water
- 1/3 cup Nutella®
Method
Step 1
Preheat oven to 325° F and thoroughly grease a bundt pan.
Step 2
In a large bowl, add flour, corn starch, baking powder, salt, 1 ¼ cups sugar, ½ cup of butter and oil.
Step 3
Mix until the butter and oil are well incorporated then mix in milk and eggs one at a time. Scrape the sides and bottom of the bowl well in between each addition.
Step 4
Finally, mix in vanilla extract and ⅓ cup rum until the batter is smooth.
Step 5
Pour batter into prepared pan and bake for 60 minutes or until a wooden toothpick inserted into the center comes out clean.
Step 6
Add ¼ cup of butter, ½ cup of sugar, and water to a small saucepan, bring to a slow boil, and simmer for 7 or 8 minutes. Remove from the heat and allow to cool completely before adding ⅓ cup of rum.
Step 7
With the cake in the bundt pan, poke deep holes all over the top of the cake with a long skewer.
Step 8
Slowly spoon all of the rum and butter syrup, evenly over the surface of the cake.
Step 9
Cover the pan with plastic wrap and let sit at room temperature for several hours or overnight before spreading the top with Nutella®.