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Bacardi Rum Cake Recipe

Ingredients:

1 c. chopped pecans or walnuts
18 1/2 oz. pkg. yellow cake mix
3 3/4 oz. pkg. Jello vanilla instant pudding
4 eggs
1/2 c. cold water
1/4 lb. butter
1/4 c. water
1 c. sugar
1/2 c. Bacardi dark rum

Cooking Directions:

Preheat oven to 325 degrees. 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 onto serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

GLAZE:

1/4 lb. butter1/4 c. water1 c. sugar1/2 c. Bacardi dark rum

Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. If using cake mix with pudding already in mix, omit instant pudding, use only 3 eggs, only 1/3 cup oil.

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