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Bacardi Rum Cake

Recipe Introduction


BACARDI RUM CAKE


Cake:


1 cup chopped pecans or walnuts
1 18 1/2 ounce package yellow cake mix
1 3/4 ounce package Jell-O instant vanilla pudding mix
4 eggs
1/3 cup cold water
1/2 cup vegetable oil (not olive oil)
1/2 cup Bacardi Dark Rum (or any 80 proof dark rum)


preheat oven to 325.


grease and flour 10 inch 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 until all glaze is used up.


Glaze:


1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup 80 proof dark rum


melt butter in saucepan. stir in water and sugar. boil 5 minutes,
stirring constantly. remove from heat. stir in rum.







List of Ingredients









Instructions