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Basic Mix2 cups cake flour. I couldn't find Pillsbury and used Swan's Down instead.1 1/2 cups sugar4 teaspoons baking powder (check the date, use fresh powder)1 teaspoon salt1/2 cup or one stick of unsalted butter (do not use margarine)3 tablespoons vegetable oilMix in a large bowl at medium speed until mix is well blended, yet still chunky. Set aside, and don't put it in the refrigerator.Batter1 (3 1/2 ounce) package instant vanilla pudding mix1/2 cup milk4 eggs1/2 cup Tortuga Gold Rum1/2 cup vegetable oil1 teaspoon vanilla extract 1/2 cup of chopped walnutsStir the batter until smooth. Add the basic mix to your batter and mix on medium speed with an electric mixer for two to three minutes. Make certain your batter is smooth and lump free.While your batter is mixing, preheat the oven to 325º, grease your pan with melted butter or use butter-flavor cooking spray. Evenly spread 1/2 cup finely chopped walnuts into the bottom of the pan, add the batter/basic mix, and bake for 55 minutes or until done.While the cake is baking, make the glaze for the cake.Glaze1/2 cup unsalted butter (do not use margarine)1/4 cup water1 cup sugar1/2 cup Tortuga Gold RumCombine butter, water and sugar in a small saucepan.Slowly bring to a boil, stirring frequently. Don't let it boil over!Reduce the heat, simmer until sugar dissolves to create a syrup. Slowly but steady. If the glaze seems a bit watery, now is the time to turn the heat back up, but be careful, and keep stirring, then turn it down and it should thicken up. Remove from heat, slowly add rum, and stir well. Do not try to bring the mix back to a boil once you have already added the rum.While the cake is cooling, pour some of the glaze evenly over the cake. Take your time, pour a little at a time and allow it to soak in. Allow the cake to completely cool before carefully turning it over onto a cake plate or serving platter.
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