Directions for cake:

1. Preheat oven to 325 degrees

2. In a stand mixer, add butter and sugar and beat on medium for 2 minutes until fluffy and lighter in color.

3. Add oil and mix until combined.

4. Add eggs one at a time until combined.

5. Add vanilla extract.

6. Mix together: flour, salt, baking powder. Sift.

7. Add 1/3 of the flour on low until combined, then add ½ of the milk until combined, then repeat adding ½ of the flour, then remaining milk and ending with flour until combined.

8. In a bowl, add walnuts and about a tablespoon of flour. Mix together.

9. Add walnuts to bottom of cake pan.

10. Spray cake pan (tube or bundt) with cake spray. Add cake mixture.

11. Bake for 45-50 minutes or until toothpick comes out clean.

12. Remove from oven and leave in cake pan while making rum glaze.

Directions for rum butter glaze:

1. In a sauce pan, add butter, sugar and water and cook over medium heat.
2. Cook until sugar melts and mixture begins to bubble and slightly thicken – about 5-10 minutes.
3. Cut off heat and add rum and vanilla extract. Stir to combine.
4. Pour over cake and allow to soak completely.
5. Once cake has cooled completely, turn out onto a cake stand or serving platter.