Bacardi Rum Cake with Glaze - Recipe

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BACARDI RUM CAKE WITH GLAZE

1 cup chopped pecans or walnuts
1 pkg. yellow cake mix (your choice)
1 (3 oz.) pkg. vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi dark rum

Note: If using cake mix with pudding already in the mix, omit the instant pudding, use 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.

Preheat oven to 325°F. Grease and flour a 10-inch tube pan or 12-inch Bundt pan. Sprinkle nuts over the bottom of the pan. Mix all ingredients together and beat well. Pour batter over the nuts.

Bake at 325°F for 1 hour. Cool. Invert onto a serving plate. Make glaze.

GLAZE:

1/2 cup (1 stick) butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum

Melt glaze ingredients in saucepan. Prick the top of the cake. Spoon and brush glaze over the top and sides of the cake. Repeat until the glaze is used up.

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