Bacardi Rum Cake

By Joanks

Ingredients

• Cake:
• 1 cup chopped, toasted pecans or walnuts
• 1 18.5 oz. yellow cake mix
• 1 3.75 oz. instant vanilla pudding mix
• 4 eggs
• 1/2 cup cold milk
• 1/2 cup vegetable oil
• 1/2 cup Bacardi dark rum
• Glaze:
• 1 stick butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup Bacardi dark rum

Preparation

Step 1

Cake:
Preheat oven to 325 degrees.
Generously grease and flour a 12 cup bunt pan.
Sprinkle nuts on bottom of pan.
Combine all cake ingredients.
Beat for 2 minutes on high with an electric mixer.
Pour into prepared pan.
Bake for 1 hour.
Cool in pan.
Invert on serving plate.
Prick top with fork.
Drizzle glaze over top of cake, slowly, allowing liquid time to seep into cake.

Glaze:
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat and stir in rum.
The rum may steam, so be careful.