Bacardi Rum Cake Recipe
Ingredients
Cake:
1 cup chopped pecans or walnuts
1 18 1/2-ounce package yellow cake mix
1 3 3/4-ounce package Jell-O Instant Vanilla Pudding mix
4 eggs
1/4 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
Directions
Preheat oven to 325°F.
Grease and flour 10-inch 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 plate.
Prick top.
Drizzle and smooth glaze evenly over top and sides.
Allow cake to absorb glaze.
Repeat till all 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.
Optional: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream.
Grease and flour 10-inch 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 plate.
Prick top.
Drizzle and smooth glaze evenly over top and sides.
Allow cake to absorb glaze.
Repeat till all 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.
Optional: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream.
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