BACARDI RUM CAKE

By curly

Ingredients

• Glaze:
• 1 cup chopped pecans or walnuts
• 18 ½ oz pkg yellow cake mix
• 3 ¾ oz pkg instant vanilla pudding mix
• 4 eggs
• ½ cup cold water
• ½ cup cooking oil
• ½ cup Bacardi dark rum (80 proof)
• ¼ lb. butter
• ¼ cup water
• 1 cup sugar
• ½ cup Bacardi dark rum

Preparation

Step 1

Preheat oven to 325 degrees. Grease and flour 10” tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

For glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat, stir in rum.