BACARDI RUM CAKE

By jarren

Ingredients

• Cake:
• 1 cup chopped pecans or walnuts
• 1 520-g package golden cake mix
• 1 92-g package vanilla instant pudding mix
• 4 eggs
• 1/2 cup cold water
• 1/2 cup cooking oil
• 1/2 cup dark or light rum
• Glaze:
• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup dark or light rum
• 1 pt whipping cream

Details

Servings 12
Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

Cake:Preheat oven to 325°F (180°C). Lightly butter and flour 10-inch (4 L) tube or bundt pan. Sprinkle nuts over bottom.

Combine all ingredients in large bowl. Beat with wooden spoon 2 minutes. Pour into prepared pan. Bake 50-60 minutes or until toothpick inserted comes out clean. Let cool in pan 15 minutes before transferring to a cake rack.

Glaze:

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Cool slightly and drizzle over cake.

Serve with whipping cream.