Bacardi Rum Cake

By robtree

Ingredients

• 250 ml chopped pecans or walnuts
• 1 - 515 g package yellow cake mix
• 1 - 102 g package vanilla instant pudding mix
• 4 eggs
• 125 ml bacardi gold rum
• 125 ml vegetable oil
• 125 ml cold water
• GLAZE
• 114 g butter
• 250 ml sugar
• 60 ml water
• 125 ml Bacardi gold rum

Preparation

Step 1

Preheat oven to 325F
Grease and flour 4L bundt pan or 3L tube pan. Sprinkle nuts over bottom of pan. In a large mixing bowl combine cake mix pudding, eggs. Barcardi Gold rum, oil and water. Using an electric mixer beat at low speed until moistened. Beat at high speed for 2 minutes. Pour batter over nuts. Bake for 1 hour or until a skewer inserted in the cake comes out clean
Cool 15 minutes then turn onto a serving plate

GLAZE
Melt butter in saucepan. Stir in sugar, water and bacardi rum. Boil for 5 minutes stirring constantly. Remove from heat. Prick top of cake with fork. Spoon and brush galze evenly over top and sides