Instructions

1. Heat oven to 350 F (bake time 55 min)
2. You’ll need a 9 or 9.5 ” baking pan (Guglhupf).
3. Spray with oil or spread out with butter.
4. Combine the flour, baking powder, baking soda, salt and pudding powder (the cooking type).
5. In a separate bowl mix the sugar with softened butter, adding slowly the the vegetable oil.
6. In the same bowl gradually add the vanilla extract and eggs, stir until well combined.
7. Mix all this into the flour mixture, then the milk and egg liquor/rum alternately. Mix for about three minutes
8. Prepare baking mold or pan by brushing the inside with oil and lay chopped walnuts on the bottom (or add later on top with the glaze).
9. Pour the dough into the prepared pan and bake in a preheated oven for 55 minutes until golden brown. Do a toothpick test.
10. Remove from oven.
11. Leave the cake in the form and place it on a wire rack.
12. Start with the syrup. To do this, bring the sugar, water and butter to a boil in a small saucepan.
13. Turn it down down and simmer until the sugar has dissolved, and the whole thing is slightly thicker.
14. Remove from heat and stir in the rum, slowly pour the hot glaze over the cake.
15. You can stick some holes in the cake with a tooth pick.
16. Brush and work in small steps that the glaze can soak in, which takes a few minutes.
17. The cake is and remains in the mold, continue until all the syrup has spread over the cake. Allow the cake to cool completely in the mold.
18. Then gently shake the mold from several sides until the cake comes loose.
19. Then place it on a cake platter.
20. This cake will taste better the next day, so wrap it in some plastic foil overnight