BACARDI RUM CAKE

By Sube

Ingredients

• Cake:
• 1 cup chopped pecans or walnuts
• 1 18-1/2oz. (520g) pkg. yellow cake mix
• 1 3-1/4 oz. (90 g) pkg. or 102 g Jell-O Vanilla Instant Pudding and Pie Filling
• 4 eggs
• 1/2 cup cold water
• 1/2 cup cooking oil
• 1/2 cup Bacardi Amber or 1873 rum
• Glaze:
• 1/4 lb. butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup Bacardi Amber or 1873 rum

Details

Servings 8

Preparation

Step 1

Preheat oven to 325 F.
Grease and flour 10” tube or 3 liter 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 till glaze is used up.

Glaze: Melt butter in 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.