Bacardi Rum Cake

from Norma Bailey Shlosser

Ingredients:

CAKE:

• • 1 cup chopped pecans or walnuts

  • 1 - 18-½ oz. pkg. yellow cake mix

  • 1 - 3-3/4 oz. vanilla pudding mix

  • 4 eggs

  • ½ cup cold water

  • ½ cup oil

  • ½ cup dark rum

GLAZE:

• • ¼ lb. butter

  • ¼ cup water

  • 1 cup sugar

  • ½ cup dark rum

Directions:

CAKE: Preheat oven to 325^o. Grease and flour 10 inch tube/bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together and pour over nuts. Bake 1 hour. Cool. Invert on serving plate.

GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 min, stirring constantly. Remove from heat. Stir in rum. Prick top of cake. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze.

Variations: