Bacardi Rum Cake

Cake:�� 1 cup chopped pecans or walnuts

����������� 1-18 1/2 oz. Pkg. Yellow cake mix

����������� 1-3 3/4 oz. Pkg. Jell-O Vanilla Instant Pudding and Pie Filling

����������� 4 eggs

����������� 1/2 cup cold water

����������� 1/2 cup Wesson oil

����������� 1/2 cup dark Bacardi Rum (80 proof)

Glaze:�� 1/4 lb. Butter

����������� 1/4 cup water

����������� 1 cup granulated sugar

����������� 1/2 cup dark Bacardi Rum

Preheat oven to 325 degrees.� Grease and flour 10" tube or 12 cup Bundt pan.� Sprinkle nuts over bottom of pan.� Mix cake ingredients together.� Pour batter over nuts.� Bake for 1 hour.� Cool.� Invert on serving plate.� Prick top of cake.� Drizzle and smooth glaze evenly over top and sides.� Allow cake to absorb glaze.� Repeat until 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.

My good friend Wanda Davis gave this recipe to me.� We worked at Gambro Healthcare together.� She makes the best rum cakes.

Return to the Beginning