Rum Cake

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour 12-cup nonstick Bundt pan. Sprinkle the chopped walnuts around the bottom; set aside.

Combine flour, cornstarch, baking powder, and salt in medium bowl.

In small bowl, whisk the eggs, milk, rum, 1/2 cup canola oil, and vanilla extract.

Using stand mixer fitted with paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the flour mixture and the remaining 3 tablespoons of canola oil, and mix on medium-low speed until the mixture looks like wet sand, about 1 minute. Add the pudding mix and mix again on medium-low speed until combined. Add the egg mixture to the dry ingredients and beat on medium speed until thoroughly combined, about 2 to 3 minutes, scraping down the sides of the bowl as needed.

Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

When the cake has about 10 minutes left to bake, start making the rum syrup. In a medium-sized saucepan over medium heat, melt the butter. Once it is melted, add the sugar, water, corn syrup and salt. Bring to a boil then reduce to a low simmer and cook for 5 minutes, stirring occasionally. Turn off the heat and stir in the rum. Once it is mixed in, return it to medium heat for about 30 seconds …