| This cake's got so much raw rum in it that just a couple bites gives me a buzz! It's great for adults... but have something else available for the kids. BACARDI RUM CAKE 1 cup chopped walnuts or pecans 18.5-ounce package yellow cake mix 3 3/4-ounce package Jello Brand instant vanilla pudding mix 4 eggs 1/2 cup cold water 1/2 cup Wesson oil 1/2 cup Barcardi dark rum (80 proof) GLAZE: 1/4 cup butter, 1/4 cup water, 1 cup sugar, 1/2 cup Bacardi dark rum DIRECTIONS: Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top all over with a fork. Drizzle glaze evenly over the top and let it drip down the sides. Allow cake to absorb all of the glaze. Repeat until glaze is used up. (I use a turkey baster to keep reapplying the dripped glaze until the cake absorbs it all.) FOR GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. |
 |
| Judy - 1st Grade, 1959? |