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    Bacardi Rum Cake


    Source of Recipe


    recipe courtesy of Cocina Cubana/ Preston Pittman / Sonia Martinez

    List of Ingredients




    1 cup chopped pecans or walnuts
    1 (18 1/2 oz.) pkg. Yellow cake mix
    1 (3 3/4 oz) pkg. Jello Vanilla instant pudding & pie filling
    4 eggs
    1/2 cup cold water
    1/2 cup Wesson oil
    1/2 cup Bacardi dark rum

    Glaze:

    1/4 lb. Butter
    1/4 cup water
    1 cup granulated sugar
    1/2 cup Bacardi dark rum


    Recipe



    Preheat oven to 325 degrees. Grease and flour 10" 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 place. Prick top
    all over. 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.
 

 

 

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