Rumrific bundt cake

Updated at: Thu, 17 Aug 2023 14:04:20 GMT

Step 1

Preheat oven to 325 degrees F. Add cake mix and pudding mix to bowl. Use stand mixer preferably. Add half a cup each of water, rum and vegetable oil and mix on medium. While mixing combine in separate bowl 1 cup of chickpea flour and 1 cup of water and whisk by hand until smooth. Add slowly to mixer while mixing about a quarter at a time. Turn stand mixer to high. While mixer is running melt shortening and then use silicon brush to get melted shortening into every nook and cranny of bundt pan. Once thoroughly greased put almond flour in sive and gently tap so there's a light dusting of almond flour coating the entire surface of pan. Turn off mixer and carefully pour badder into pan so that no drips are on the sides or center of the pan. Bake for 1 hour and 10 minutes. Once done baking let cool for 5 minutes on rack. Then place plate on top of pan and flip over quickly using oven mitts so you don't burn yourself. Leave like this for additional 5 minutes. Cake should release from pan. Leave pan on top of cake for now and combine half a stick of butter half a cup of sugar and 1 oz of water and 1 oz of rum in pot and bring to boil. Flip cake back into pan and carefully pour syrup over the top. Allow to completely soak in and cool approximately 15 more minutes. You still want it slightly warm so it can release from the pan again. Flip cake over again back onto plate and remove pan. Slice and serve!

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