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Cake-Barcardi Rum Cake

Source of Recipe

pamphlet-Bacardi


List of Ingredients

1 cup chopped pecans or walnuts
1 18 1/2 oz. pkg. yellow cake mix
1 3/4 oz pkg. Jell-O vanilla Instant Pudding Mix
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Bacard Dark rum (80 proof)

Glaze
1/4 lb butter
14 cup water
1 cup granulated sugar
1/2 cup Bacardi Dark Rum (80 proof)



Recipe

Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix cake ingreds together. Pour over nuts.
Bake one hour. Cool. Invert onto serving plate.
Prick top and sides. Allow cake to absorb glaze. Repeat till glaze is used up

To make glaze:
Melt butter in pan. Stir in water and sugar. Boil 5 mins. stirring constantly. Remove from heat. Stir in rum.