Bacardi Rum Cake
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Bacardi Rum Cake
Cake...
1 cup chopped pecans
1 (18-1/2 ounce) yellow cake mix
1 (3-3/4 ounce) jello instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup Bacardi Amber Rum (80 proof)
Glaze...
1/4 pound butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi Amber Rum
Preheat oven to 325 degrees F.
Grease and flour a 10 inch tube pan or a 12 cup Bundt pan. Sprinkle nuts over the bottom of the pan. Mix all cake ingredients together. Pour batter over nuts. Bake for 1 hour at 325 degrees. Cool, and invert pan onto a serving plate. Prick the top of the cake with a fork. Spoon glaze over cake top and sides allowing the cake to absorb the glaze. Repeat until glaze is gone.
To make the glaze; melt butter in a saucepan, stir in the water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat, and add the rum.
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