BACARDI RUM CAKE

By shygirl

Ingredients

• Cake:
• 1 cup chopped pecans or walnuts
• 1 (18 1/2 oz.) pkg. yellow cake mix
• 1 (3 3/4 oz.) pkg. Jello Vanilla instant pudding and pie filling
• 4 eggs
• 1/2 cup cold water
• 1/2 cup Wesson oil
• 1/2 cup Bacardi dark rum (80 proof)
• * If using yellow cake mix with pudding, use 3 eggs instead of 4
• and 1/3 cup oil instead of 1/2 cup
• Glaze:
• 1/4 lb. butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup Bacardi dark rum (80 proof)

Preparation

Step 1

Glaze: Melt butter in a saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove
from heat. Stir in rum. Optional: Decorate with border of sugar frosting or whipped cream.

Preheat oven to 325deg. 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. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze us used up.