Jamaican Rum Cake

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1. 1Step 1: Preheat the oven to 325 degrees F. Grease and flour a bundt pan or funnel pan.
2. 2Step 2: In the bowl of an electric mixer, add the flour, corn starch, baking powder, salt, sugar, butter, and oil.
3. 3Step 3: Mix on low speed for a couple of minutes until the butter and oil are well incorporated and the mixture is crumbly and sandy looking.
4. 4Step 4: Mix in the milk, then mix in the eggs one at a time. Scrape the sides and bottom of the bowl well after each egg is added.
5. 5Step 5: Finally, mix in the rum and vanilla extract until the batter is smooth.
6. 6Step 6: Pour the batter into the prepared pan and bake for 55-65 minutes or until a wooden toothpick inserted into the centre comes out clean.
7. 7Step 7: Completely cool the cake on a wire rack.
8. 8Step 8: In your smallest saucepan, add the butter, water, and sugar.
9. 9Step 9: Bring to a slow boil and simmer for 7 or 8 minutes.
10. 10Step 10: Remove from the heat and allow to cool completely before adding in the rum and vanilla extract.
11. 11Step 11: The amount of rum you add to the syrup is completely up to you. I like it with the full 3/4 cup but you can use less if you want a less rummy cake.
12. 12Step 12: Place the cooled cake back in the bundt pan. This traps in any syrup that drips over the edges and then absorbs it into the cake.
13. 13Step 13: With a long skewer, poke holes all over the top of the cake, straight through to the bottom of the pan.
14. 14Step 14: Slowly spoon all of the rum and butter syrup evenly over the surface of the cake.
15. 15Step 15: Cover the pan with plastic wrap and leave for several hours or overnight.
16. 16Step 16: This cake needs no frosting or glaze. It is perfect as it is. I think a frosting might make it a little too sweet.
17. 17Step 17: Store in an airtight plastic cake container at room temperature.
18. 18Step 18: This cake remains moist for days. The cake was just as good on day four as it was on day one. It didn't see a day five.