Bacardi Rum Cake
1 Cup Pecans — chopped
1 Package Yellow Cake Mix
1 Package Vanilla Pudding Mix — instant
4 Eggs
1/2 Cup Cold Water
1/2 Cup Oil
1/2 Cup Dark Rum — Bacardi
Glaze:
1/4 Pound Butter
1/4 Cup Water
1 Cup Confectioner’s Sugar
1/2 Cup Dark Rum — Bacardi
Preheat oven to 325 degrees.
Grease and flour 10″ tube 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.
Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb
glaze. Repeat till glaze is used up.
GLAZE:
Melt butter in saucepan. Stir in water and 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 with powdered
sugar.
NOTES : May use walnuts instead of pecans
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