Bacardi Rum Cake

BACARDI RUM CAKE

Ingredients :

Cake:
1 cup chopped or ground pecans or walnuts
1 18 1/2 oz. pkg. yellow cake mix
1 3-3/4 oz. pkg. Jell-0 Vanilla Instant Pudding
4 eggs
1/2 cup cold water
1/2 cup liquid cooking oil
1/2 cup Bacardi dark rum (80 proof)

Note :
* 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 cup.
* If you want a cake that has a lighter rum taste, use less rum.

Glaze:

1/4 lb. butter

1/4 cup water

1 cup granulated sugar

1/2 cup Bacardi dark rum

Instructions :

Cake:

1. Preheat oven to 325 degrees.

2. Grease and flour 10 inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan.

3. Mix all cake ingredients together using mixer, for 2 minutes. Pour batter over nuts.

4. Bake for 1 hour. Cool and then invert on serving plate.

5. Prick top to spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

Glaze:
1. Melt butter in saucepan. Stir in water and sugar.

2. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Hint: For faster preparation - you may split cake horizontally, and spoon 2/3 of glaze evenly over both cut halves. Spread seedless raspberry jam over bottom half. Put top half back on. Brush top and sides of cake with remaining glaze.

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