This recipe comes from King Arthur Flour; it is absolutely the best rum cake I have ever had! I only changed it a bit by scattering one cup of chopped pecans on the bottom of the bundt pan. BTW, isn’t that shape awesome? I love my new Williams-Sonoma bundt pan!!! I don’t buy jewelry or purses; I buy bundt pans! But back to the cake: strong, moist, delicious! I am going to try this with bourbon and walnuts next time. You will have the best success with this cake if you weigh the flour; if you don’t already have a kitchen scale with grams and ounces, I strongly urge you to get one. They are inexpensive and help a great deal with baked goods. Cake: 2 cups unbleached flour (I do use King Arthur) 8 1/2 ounces 1 1/2 cups sugar 3.4 oz box instant vanilla pudding 2 t baking powder 1 t salt 1/2 cup unsalted butter, softened 1/2 cup veg oil 1/2 cup milk, room temp 4 large eggs, room temp 1/2 cup rum 2 t vanilla 1 cup coarsely chopped pecans Syrup: 8 T unsalt