Bacardi rum cake

Yield: 10 servings

Measure Ingredient
1 cup Chopped pecans or walnuts
1 pack Yellow cake mix (18-1/2 oz.) (if using cake mix w/pudding, use 3 eggs instead)
1 pack Instant vanilla pudding (3-3/4 oz.) (use chocolate pudding if using chocolate cake)
4 Eggs
½ cup Cold water
½ cup Salad oil
½ cup Dark rum GLAZE:
¼ pounds Butter
¼ cup Water
1 cup Sugar
½ cup Rum (dark is best but white will do)

CAKE DIRECTIONS: Preheat oven to 325F. Grease and flour 10" tube pan (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 (I prick deeply, but not to bottom of cake, using long-tined fork). Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze and continue until glaze is used up. GLAZE DIRECTIONS: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

This is a great recipe for Rum Cake put out by Bacardi. You can also use Chocolate Cake and it comes out delicious. Especially if you add a few tablespoons of Kahlua to the final rum glaze (10" tube pan or 12 c. Bundt). I always use Duncan Hines cake mixes as I've found them to be very moist. From: Michelle Bass Submitted By GAIL SHIPP On 10-03-94

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