This boozy, fruity, celebratory cake is a labor of love, but totally worth your time. Take it step by step, and soon enough you will be in Hurricane Rum Cake heaven.
Preheat oven to 325 degrees.
Place flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a bowl and mix at medium speed until combined and "sandy" looking.
Beat in the milk, and then the eggs one at a time.
Stir in the rum, vanilla and grenadine.
Coat a 10-12 inch bundt pan with cooking spray. Pour the batter in the prepared pan and smooth out.
Bake for 50 to 60 minutes, or until a toothpick poked in center comes out clean. Leave the cake in the pan while you make the syrup.
In a saucepan, combine all syrup ingredients except the vanilla and passion fruit syrup.
Bring to a rapid boil and then simmer, without stirring, for 5 - 8 minutes.
Remove from heat and add syrup and vanilla.
Use a skewer and poke holes all over the cake and pour about a 1/4 cup of syrup over cake and let soak in. Repeat until all syrup is on the cake.
Cover the cake and let cool completely, overnight if possible.
Combine all glaze ingredients into a saucepan and bring to a boil, then simmer for ten minutes while stirring constantly.
Turn cake out onto a plate or rack. Drizzle with glaze.
Adapted from King Arthur Flour's Caribbean Rum Cake Recipe.