Bacardi Rum Cake

Ingredients

• 1 cup chopped pecans or walnuts
• 1 18 oz pkg yellow cake mix
• 1 3 3/4 oz pkg Jello instant vanilla Pudding
• 4 eggs
• 1/2 cup cold water
• 1/2 cup wesson oil
• 1/2 cup Bacardi Dark Rum (80 Proof)
• 1/4 lb butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup Bacardi Dark Rum

Directions

1. 10“ tube or 12-cup Bundt pan; Sprinkle nuts over bottom of pan; Bake 1 hour, cool, invert on serving plate
2. for glaze melt butter in sauce pan stir in water and sugar Boil 5 minutes stirring constantly. Remove from heat. Stir in Rum.

Timing

• Bake 1 hour
• Boil 5 minutes

Temperature

• cold water; Preheat oven to 325°; Boil; Remove from heat

Equipment

• oven; 10“ tube or 12-cup Bundt pan; serving plate; sauce pan

Notes

• (over)

Transcription

Cake Glaze