Bacardi rum cake
1 cup chopped pecans or walnuts 1 18 1/2 ounce package
yellow cake mix* 1 3 3/4 ounce package Jello Vanilla Instant
Pudding and Pie Filling 4 eggs
1/2 cup cold water
2/2 cup Wesson oil
3/2 cup Bacardi dark rum (80 proof)
*if using yellow cake mix with pudding already in the mix:
omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil
instead of 1/2.
Glaze:
4/4 lb butter
5/4 cup water 1 cup granulated sugar
6/2 cup Bacardi dark rum (80 proof)
Preheat oven to 325. Grease and flour 10" tube or 12" Bundt
pan. Sprinkle nuts over bottom of pan. Mix all cake
ingredients together. Pour batter over nuts. Bake 1 hour.
Cool. Invert on a serving plate. [censored] top**. Spoon and
brush glaze evenly over top and sides. Allow cake to absorb
glaze. Repeat till glaze is used up.
Glaze: Melt butter in saucepan. Stir in water and sugar.
Boil 5 minutes, stirring constantly. ****Remove from
heat.**** Stir in rum.
**I use a skewer so I can make deeper holes for the glaze to
soak the cake
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