Super moist and rich, this cake is best when soaked overnight.
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- 2 cups cake flour1 1/2 cups sugar4 tsp. baking powder1 tsp. salt1/2 cup margarine, cubed3 Tbsp. vegetable oil3.5-oz. pkg. instant vanilla pudding mix1/2 cup soy milk4 tsp. 1/2 cup Hawaiian-style rum1/2 cup plus 3 Tbsp. vegetable oil1 tsp. vanilla extractPreheat the oven to 325F. Lightly grease a large Bundt pan. In a large bowl, combine the flour, sugar, baking powder, salt, margarine, and the 3 Tbsp. of vegetable oil and beat until resembles coarse sand. Combine with the pudding mix, soy milk, egg replacer, rum, remaining oil, and vanilla extract until smooth. Pour into the prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool. 1/2 cup margarine1/4 cup water1 cup granulated sugar1/3 cup Hawaiian-style rumWhile the cake is cooling, combine the margarine, water, and sugar in a saucepan over medium heat. Bring to a boil. Reduce the heat and simmer until the sugar is dissolved and the mixture is thickened. Remove from the heat and stir in the rum. Immediately pour over the cake and then let soak overnight. Carefully turn out onto a serving platter.