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Click here for an alphabetical listing of all recipes.Bacardi Rum Cake
Cake:
- 1 c. chopped pecans or walnuts
- 1 (18 1/2 oz.) pkg. yellow cake mix
- 1 (3 3/4 oz.) pkg. instant vanilla pudding
- 4 eggs
- 3/4 c. cold water
- 1/2 c. cold water
- 1/2 c. dark rum
Glaze:
- 1/4 lb. butter
- 1/4 c. water
- 1 c. granulated sugar
- 1/2 c. rum
Preheat oven to 325°. Grease and flour 10 inch tube cake pan or a 12 cup Bundt cake 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 with a fork.
Glaze:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used up.