Preheat the oven to 165 degrees, butter a large bundt cake pan or cup cake pan well. Sprinkle the form with the ground walnuts.
Mix the flour, baking powder, baking soda, salt and custard powder. Mix the sugar with the softened butter and let the oil run in. Gradually add the vanilla extract and eggs and stir until everything is well combined. Now alternately stir in the flour mixture with the milk and the rum, scraping off the side walls for about 2-3 minutes.
Pour the dough into the prepared form and bake for 55 minutes in the preheated oven until it is golden brown or make a test with chopsticks.
Remove, place in the form on a wire rack and start with the syrup. To do this, bring the sugar, water and butter to the boil in a small saucepan, turn it down and let it simmer until the sugar has dissolved and the whole thing is a little thicker.
Remove from heat and stir in the rum, slowly pour the hot syrup over the cake. Work in small steps so that the syrup can always be absorbed, which takes a few minutes each time.
The cake is and will stay in its shape, continue in this way until all of the syrup is spread over the cake or absorbed.
Let the cake cool completely in the tin. Then gently shake the pan upwards from several sides so that the cake loosens. Then throw it on a cake plate.
It should be noted here that it no longer moves because it is very heavy. So immediately put it on the plate on which it should remain.
It can be eaten when it is completely cold, it tastes best the next day.
It is fine and juicy for several days under a cake bell.
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