BACARDI RUM CAKE
Source of Recipe
From a Bacardi recipe card
List of Ingredients
BACARDI RUM CAKE
1 cup chopped pecans or walnuts
1 yellow cake mix
1 3 3/4 oz package of Jello instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup dark Bacardi rum (80 proof)
Glaze
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof)
Preheat oven to 325 degrees. Grease and flour 10 in 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 pan 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 crem. Serve with seedless green grapes dusted with powdered sugar. I have never done this as I think the glaze is enough.
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Recipe
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