Barcardi rum cake

Yield: 12 servings

Measure Ingredient
1 cup Chopped pecans or walnuts
1 pack (18 oz) yellow cake mix
1 pack (3 3/4 oz)jello instant vanilla pudding mix
4 Eggs
½ cup Cold water
½ Vegetable oil
½ cup Barcardi dark rum
¼ pounds Butter
¼ cup Water
1 cup Granulated sugar
½ cup Barcardi dark rum

FOR THE CAKE

FOR THE GLAZE

CAKE PREPARATION: Preheat oven to 325 F. Grease and flour 10" tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan.

Now in a medium mixing bowl, mix all cake ingredients together and pour over nuts.

Bake 1 hour or until a tooth pick inserted comes out clean. Let stand to cool, then invert onto serving plate.

GLAZE PREPARATION: Melt butter in saucepan, then stir in the water and sugar. Boil 5 min., stirring constantly. Remove from heat and stir in rum.

COMBINE: Prick top of cake and drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

Optional: May decorate with whole marachino cherries and border of sugar frosting or whipped cream. Serve with seedeless green grapes dusted with powdered sugar. Enjoy! ...Thanks Erma!!! This was, converted by MM_Buster v2.0m.

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