No need to go on a Caribbean cruise to get these anymore.
Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition.
Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack.
Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract.
Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.
Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.
Remove from heat; add rum and extract.
Bring to a boil, stirring constantly.
For syrup, heat ingredients in a small saucepan over medium heat.
Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack.
Bake until a toothpick inserted in center comes out clean, about 1 hour.
Preheat oven to 325°.
Transfer to a greased and floured 10-in. fluted tube pan.
Add to creamed mixture alternately with rum mixture, beating well after each addition.
In a large bowl, whisk the ingredients.
In a small bowl, combine rum and milk.
Beat in extract.
Add eggs, one at a time, beating well after each addition.
Cream butter and sugar until light and fluffy.
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