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Ingredients
- CAKE:
- 1 cup chopped pecans
- 1 520 gram yellow cake mix*******
- 1 99 gram Jello vanilla instant pudding and pie filling
- 4 eggs
- 1/2 cup cold water
- 1/2 cup cooking oil
- 1/2 cup Bacardi Amber Rum
- GLAZE:
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Bacardi Amber Rum
Preparation
Step 1
****** If using yellow cake mix with pudding already in mix, omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2.
Preheat oven to 325. Grease and flour a 10-inch tube pan. Sprinkle nuts over bottom of pan.
Mix all cake ingredients together. Pour batter over nuts. Bake for 1 hour. Cool.
GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat; stir in rum.
Invert cake 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.