Bacardi (r) rum cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped pecans or walnuts |
| 1 | pack | Yellow cake mix |
| 1 | pack | JELL-O vanilla pudding |
| 4 | Eggs | |
| ½ | cup | Cold water |
| ½ | cup | WESSON (R) OIL |
| ½ | cup | BACARDI (R) dark rum |
| ¼ | pounds | Butter |
| ¼ | cup | Water |
| 1 | cup | Granulated sugar |
| ½ | cup | BACARDI (R) dark rum |
Directions
1>. Preheat oven to 325*F Grease and flour 10" tube or 12-cup BUNDT (R) pan. Sprinkle nuts over bottom of pan. Mix cake mix, pudding, 4 eggs, water, oil and ½ cup rum together. Pour batter over nuts.
Bake 1 hour. Cool. Invert over serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze.
Repeat until glaxe is used up. GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.