Dessert Recipes - Bacardi Rum Cake Recipe

Ingredients                 

Cake:

• 1 cup chopped pecans or walnuts

• One 18 1/2-ounce package yellow cake mix

• One 3 3/4-ounce package Jell-O Instant Vanilla Pudding mix

• 4 eggs

• 1/4 cup cold water

• 1/2 cup Wesson oil

• 1/2 cup Bacardi Dark Rum (80 proof)

Glaze:

• 1/4 lb butter

• 4 cup water

• 1 cup granulated sugar

• 1/2 cup Bacardi Dark Rum (80 proof)                     

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Method:

1. Preheat oven to 325°F. Grease and flour 10-inch tube or 12-cup Bundt pan.

2. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts.

3. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides.

4. Allow cake' to absorb glaze. Repeat till all 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.