Madeira Cake

For the Cake:
In a mixer fitted with a paddle attachment, cream the butter and sugar for 2 minutes. Add the vegetable oil and all of the dry ingredients. Mix for 1 minute or until mixture looks like fine crumbs.

In a separate container, whisk the 2nd Vegetable oil, Milk, Eggs, Madeira, Vanilla, and Orange Zest. Add to the dry mixture in 3 additions. Mix until batter is smooth.

Preheat the oven to 325F. Heavily grease your pan of choice (Bundt/cupcake/sheet). If using a sheet pan, use a piece of parchment in addition to the oil. Sprinkle the bottom of the pan with Hazelnuts. Pour in your batter on top of the nuts.

Bake until a wooden skewer comes out clean (Bundt 50-60 min; Cupcake 20-25 min; Sheet Pan 30-35 min.) Let cool 10 min. Place the pan upside down and continue to cool while syrup is made.

For the Syrup:
Place all ingredients into a sauce pan and bring to a boil. Remove the pan from the cake to make sure it is fully released. Place the pan back onto the cake and invert so the cake is back inside the pan.

Using a tablespoon, pour the sauce over the cake. Let soak for 2 hours or overnight. Store at covered at room temperature or in the fridge for 1 week.

For DIY Instant Pudding Mix:
Mix all ingredients together. Let vanilla infuse overnight.