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  Recipe Home » Deserts » Bacardi Rum Cake
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  Bacardi Rum Cake
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 170
Ingredients:
1 cup Chopped pecans or walnuts
1 package (18 «oz) yello cake mix
1 package 3¬ Jello instant vanilla
Pudding mix
4 Eggs
1/2 cup Cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum (80 proof)
GLAZE INGREDIENTS:
1/4 lb Butter
1/4 cup Water
3/4 cup Granulated sugar
1/2 cup Bacardi dark rum (80 proof)
Instructions:
FOR CAKE: Preheat oven to 325øF. Grease & flour 10" tube or 13-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 in many places (with something small like fork tines
or a toothpick). Drizzle and smooth glaze evenly over top and sides.
Allow cake to absorb glaze. Repeat until glaze is used completely.
FOR GLAZE: Melt butter in saucepan. Stir in water & sugar. Boil 5
minutes, stirring constantly. Remove from heat. Stir in Rum.
OPTIONAL: Decorate with whole maraschino cherries and border of sugar
frosting or whipped cream. Serve with seedless green grapes dusted
w/powdered sugar
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