Carla Hall's Mai Tai Rum Cake
- For the Cake:
- 1 cup chopped Pecans
- 1 3/4 cups All Purpose Flour
- 1/4 cup Cornstarch
- 4 teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- 1/2 cup Unsalted Butter (room temperature)
- 1 1/2 cups Granulated Sugar
- 3 tablespoons plus 1/2 cup Canola Oil (divided)
- 2 3 .4-ounce boxes Instant Vanilla Pudding Mix
- 4 Eggs
- 3/4 cup Whole Milk
- 3/4 cup Spiced Rum
- 1 tablespoon Vanilla Extract
For the Mai Tai Syrup:
- 6 tablespoons Unsalted Butter
- 3/4 cup Granulated Sugar
- 1 tablespoon Lime juice
- 1 tablespoon Orange Juice
- pinch of Salt
- 1/4 cup Spiced Rum
- For the Cake: Preheat oven to 325F. Grease and flour a 9-inch cake pan. Sprinkle the pecans around the bottom.
- Whisk together the flour, cornstarch, baking powder, and salt and then set aside. Cream the buter and granulated sugar in the bowl of an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the flour mixture and 3 tablespoons of vegetable oil and mix on medium low until the mixture resembles wet sand. Add the pudding mix and and continue to mix on medium low until everything has combined.
- In another bowl, whisk the eggs, milk, rum, 1/2 cup vegetable oil and vanilla extract. Add the egg mixture to the mixing bowl and continue to beat until thoroughly combined, scraping down the sides of bowl as necessary. Pour into the prepared pan and bake for 50 to 60 minutes or until a cake tester pricked into the center comes out clean.
- For the Mai Tai Syrup: Make the mai tai syrup by melting the butter in a medium saucepan over medium heat. Once it is melted, add the sugar and boil for 5 minutes, stirring occasionally. Turn off the heat and stir in the orange juice, lime juice, salt, and rum. Once incorporated, return to heat for a minute.
- While the cake is still hot, pour some of the mai tai syrup over the bottom of the cake. Allow it to seep in. Invert the cake onto a serving plate, and prick all over top and sides. Slowly pour remaining mai tai syrup all over the cake, allowing to drip down the sides. Pour slowly so that the syrup absorbs into the cake rather than pooling at the bottom of the plate. Allow to cool to room temperature to serve. Garnish with powdered sugar.