Bacardi Rum Cake

By bubsmoljo

Ingredients

• Cake:
• 1 cup chopped pecans or walnuts
• 1 18 1/2-oz. pkg. yellow cake mix
• 1 4-oz. pkg. Jello instant vanilla pudding mix
• 4 eggs
• 1/2 cup cold water
• 1/2 cup vegetable oil
• cup bacardi dark rum (80 proof) Glaze:
• 1/4 lb. Butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup bacardi dark rum (80 proof)

Details

Servings 16

Preparation

Step 1

Preheat oven to 325°f. 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 till 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.

Optional: decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar.