Ingredients:
---Cake---
- 1 cup chopped, toasted pecans or walnuts
- 1 18-1/2 ounce yellow cake mix
- 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
- 4 eggs
- 1/2 cup cold milk*
- 1/2 cup vegetable oil
- 1/2 cup Bacardi dark rum
---Glaze---
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Bacardi dark rum
*I use milk for added nutritional value. Water may be used instead. |
Preparation:
---Cake---
- Preheat oven to 325 degrees F.
- Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom
of pan.
- In a large mixing bowl combine all cake ingredients. Beat
for 2 minutes on high with electric mixer. Pour into prepared pan.
- Bake for 1 hour. Cool in pan. Invert on serving plate.
- Prick top with fork. Drizzle glaze over top of
Bacardi Rum Cake. Use brush or spoon to put extra dripping back on cake.
---Glaze---
- Melt butter in saucepan. Stir in water and sugar. Boil 5
minutes, stirring constantly.
- Remove from heat and stir in rum.
- Note: The rum will cause steam. Be careful not to burn
yourself.
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