Chocolate Almond Rum Cake

The Steps

1. Toast almonds on a sheet pan at 375 degrees for 10-15 minutes, until they begin to brown. With a wooden spoon or spatula, stir almonds halfway into toasting time to ensure they toast evenly.
2. Sift flour, cocoa, baking powder, baking soda, and salt together, set aside.
3. In a mixing bowl, which together the sugar, eggs, water, dark rum and oil. Add the dry instant pudding and mix to combine.
4. Pour the dry ingredients into the mixing bowl and mix until just combined. Stir in almonds.
5. Pour into a greased bundt pan and bake for 45-50 minutes at 350 degrees. Test for done-ness at 40 minutes baking time by inserting a tooth pick into the center of the cake.
6. While the cake bakes make the glaze. Combine the sugar and water in a medium sauce pan over high heat. Cook until sugar melts and the liquid reduces by half. Remove from heat and stir in the rum. Allow the syrup to cool before using.
7. When the cake is done, cool cake in pan for 10 minutes. Invert onto a plate and once cool, gently poke holes on around the top of the cake using a fork. Pour syrup slowly over the top of the cake until soaked in.

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