This version does not use rum, but rather rum extract. I was skeptical at first, but the extract actually gives a stronger flavor to the cake and I like it better than using rum.
3 Cups all-purpose flour
2 Cups granulated sugar
1 package 3.5 oz instant vanilla pudding mix
1 teaspoon salt
1 teaspoon baking powder
1 Cup buttermilk
1 Cup butter (2 sticks), softened to room temperature
2 teaspoons Imitation Rum Extract
4 Eggs
1 Cup chopped walnuts
Preheat oven to 325° F.
Prepare a 10" Bundt pan, grease and flour pan. Sprinkle walnuts into pan.
In mixing bowl, add buttermilk, sugar, butter, eggs, pudding mix and rum extract.
Sift together the flour, baking powder and salt. Gradually add to the wet mixture. Mix for about 3 minutes until butter is well incorporated into the mix.
Pour batter into pan over the walnuts.
Bake for 75 minutes, I baked mine for 75 minutes at 325° or until a toothpick inserted in the center comes out clean. Baking at this temperature and time will prevent the bottom from becoming too brown. Cool in pan for 15 minutes, then invert onto wire rack and cool completely.
Rum Sauce Topping - makes 1 Cup
3/4 Cup brown sugar
1/2 Cup Butter (1 stick)
1/4 Cup half-and-half
2 teaspoons Imitation Rum Extract
1/8 teaspoon salt
In a medium saucepan, gently boil brown sugar and butter for 1 minute. Add half-and-half and heat for a few seconds more. Remove from heat and add rum extract and salt.
Drizzle the cooled cake with half of the sauce (or more if you desire), and reserve some sauce for those who want extra (optional).