Ingredients:
For the Cake:
- 250g all-purpose flour
- 200g granulated sugar
- 1 package (90g) instant vanilla pudding mix
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 125ml whole milk
- 4 large eggs
- 125ml vegetable oil
- 60ml dark rum
- 2 tablespoons cannabis oil (adjust based on desired potency)
- 1 teaspoon vanilla extract
- 100g chopped walnuts (optional)
For the Syrup:
- 150g granulated sugar
- 125g unsalted butter
- 60ml water
- 125ml dark rum
- 1 tablespoon cannabis oil (optional, adjust based on desired potency)
Instructions:
Preparing the Cake:
1. Preheat and Prepare the Pan:
- Preheat your oven to 165°C.
- Grease and flour a bundt pan or a 23cm round cake pan.
2. Combine Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, pudding mix, baking powder, and salt. Mix well.
3. Combine Wet Ingredients:
- In another bowl, whisk together the milk, eggs, vegetable oil, dark rum, cannabis oil, and vanilla extract until smooth.
4. Mix the Batter: Gradually add the wet mixture to the dry ingredients, mixing until just combined. Do not overmix.
5. Add Walnuts (Optional): If using, fold in the chopped walnuts.
6. Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
7. Cool the Cake: Allow the cake to cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.
Preparing the Rum Syrup:
1. Combine Ingredients: In a medium saucepan, combine the granulated sugar, unsalted butter, and water.
2. Cook the Syrup: Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil.
3. Simmer: Reduce the heat and let the syrup simmer for about 5 minutes, stirring occasionally.
4. Add Rum and Cannabis Oil: Remove the saucepan from the heat and carefully stir in the dark rum and cannabis oil. Be cautious, as the mixture may bubble up.
Soaking the Cake:
1. Pour the Syrup: Place the cooled cake back in the pan or onto a serving plate. Slowly pour the warm rum syrup over the cake, allowing it to soak in. If the cake is still in the pan, you can use a skewer to poke holes in the cake to help the syrup penetrate deeply.
2. Rest: Let the cake sit for at least 1 hour, or overnight if possible, to fully absorb the syrup.
Serving:
1. Invert and Serve: Once the cake has soaked in the syrup, invert it onto a serving plate if it is still in the pan.
2. Slice: Slice the rum cake and serve. It pairs well with whipped cream or vanilla ice cream.
Tips:
- Substitute some of the vegetable oil with melted butter for a richer flavour.
- Increase the amount of rum in the syrup for a stronger rum flavour.
- Make the cake a day in advance for enhanced flavour.