Rum Cake (Bacardi)
Ingredients
Units
Scale
Cake
- 1 cup chopped pecans or walnuts
- 18 1/2 oz yellow cake mix (1 pkg)
- 3 3/4 oz instant vanilla pudding (1pkg)
- 4 eggs
- 1/2 cup cold water
- 1/2 cup vegetable oil
- 1/2 cup Bacardi dark rum (I have used spiced)
Glaze
- 1/4 lb butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup rum
Instructions
Cake
- Preheat oven to 325° F / 162° C
- Grease & flour bundt pan. Sprinkle nuts on bottom of pan.
- Mix all ingredients together. Pour batter over nuts in pan.
- Bake 1 hour.
- Set on rack to cool.
- Invert on serving plate.
Glaze
- Melt butter in saucepan. Stir in water & sugar. Boil 5 minutes, stirring constantly. Stir in Rum.
- Prick top. Drizzle & brush glaze evenly over top & sides.