Recipe courtesy of Gerhard Koekemoer.

Ingredients:

Cake:

• 1cup Walnuts chopped
• Packet cake mix
• Packet vanilla instant pudding
• 4 Eggs
• ½ Cup cold water
• ½ Cup NOMU olive oil
• ½ cup Bacardi dark rum

Glaze:

• 100g Butter
• ¼ Cup water
• 1 Cup Castor sugar
• ½ Cup Bacardi dark rum

Method:

1. Preheat the Big Green Egg for indirect cooking at 160°C and grease a large Bundt pan.
2. Sprinkle the chopped nuts over the bottom of the pan.
3. Mix all the cake ingredients together then pour the batter over the nuts. Bake for 1 hour.
4. While the cake is baking melt the butter in a saucepan. Stir in the water and sugar.  Boil for about 5 minutes stirring consistently.  Remove from the heat and stir in the rum.
5. Once the cake is baked, tip it out and poke with holes.
6. Pour the glaze over and allow the cake to absorb it.

*Insider’s Tip: You can burn off the rum if you don’t want a very strong rum taste.