Title: Bacardi Rum Cake+++fggt98b
Categories: Cake
Yield: 12 Servings
| 1 | c | Chopped pecans or Walnuts |
| 1 | | (18 oz) pkg yellow cake mix |
| 1 | | (3-3/4 oz) pkg jello vanilla pudding and pie filling |
| 4 | | Eggs |
| 1/2 | c | Cold water |
| 1/2 | c | Wesson oil |
| 1/2 | c | Bacardi dark rum |
| | | **glaze*** |
| 1/4 | | Pound of butter |
| 1/4 | c | Water |
| 1 | c | Granulated sugar |
| 1/2 | c | Bacardi dark rum |
| 1 | cn | Aerosol whipped cream |
CLASSIC RECIPE Preheat oven to 325. Grease and flour 10 - inch tube 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. Drizzle and smooth glaze evenly over top and
sides. Allow cake to absorb glaze. FOR GLAZE: Melt butter in saucepan. Stir
in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat.
Stir in rum. Garnish with can of whipped cream.