Bacardi Rum-Walnuts Cake

I visited my family in California last week and had a chance to eat a piece of rum cake being offered from a very special friend. The cake was very wonderful but also made with a very secret recipe. The reason for the secrecy was that a friend of my sister did not want to share the recipe with anybody. She only wants to make that special cake just for my sister any time my sister requests it. Even though I am not a professional baker, I usually have some idea about the ingredients used when tasting any kind of cake. With the wonderful internet and very generous cooks out there, I was able to find a rum cake recipe that is similar to the one of my sister friend. I hope my rum cake recipe will contribute to the wonderful selections of the rum cake already out there.

Ingredients:
Dry ingredients:
2  cups all-purpose flour
1 package instant vanilla pudding (3.4 oz.)
1 1/2 cups sugar
1/4 tsp salt
2 tsp baking powder
1/2 cup chopped walnuts
Wet ingredients:
4 eggs
1/2 cup skim milk
1/4 cup coconut oil
1/4 cup soft butter
2 tbs chia seeds gel (combine 1tsp chia seed with 1/4 cup water)
1 /2 cup Bacardi rum
1 tsp vanilla
Glaze:
4 tbs butter
1/4 cup water
1/4 cup sugar
1/2 cup rum
1 tsp vanilla

Directions:
Preheat oven to 325°. Grease and flour a 10 in. Bundt cake pan.
Place chopped walnuts at the bottom of the cake pan.
In a medium bowl, mix the rest of the dry ingredients together.
In a KitchenAid stand mixer bowl using the flat beater attachment, whisk the butter, coconut oil, chia seeds gel, and sugar until light and fluffy. Add egg one at a time and beat well. Follow with vanilla. Stir in the dry ingredients with the egg mixture and beat for a few seconds or until smooth. Pour the batter into the prepared Bundt cake pan. Use a spatula to smooth the surface. Bake in the preheated oven for 55 minutes or until a toothpick inserted into the center comes out clean.
To make glaze:
In a sauce pan over medium heat, add water and sugar. Bring to boil and add butter. Stirring constantly until sugar is melted and becomes thickened (about 5 minutes). Remove from heat and carefully pour Bacardi into the hot butter mixture. Stir until well mixed. Use a pastry brush to brush the glaze onto the cake. Use a fork to prick a few holes on the cake so the rum sauce can soak into more of the cake. Let cake stand for 30 minutes before serving.