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BACARDI RUM CAKE 1 c. chopped pecans or walnuts 1 (18 1/2 oz.) pkg. yellow cake mix 1 (3 3/4 oz.) pkg. instant vanilla pudding mix 4 eggs 1/2 c. cold water 1/2 c. Wesson oil 1/2 c. Bacardi rum (dark rum) Preheat oven to 325 degrees. Grease and flour tube pan or Bundt cake pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts in pan. Bake 1 hour. Set on rack to cool. Invert on serving plate. Prick top with fork. Drizzle and brush glaze evenly over top with fork. Glaze For Bacardi Rum Cake: 1/4 lb. butter 1/4 c. water 1 c. sugar 1/2 c. Bacardi (dark rum) Melt butter in saucepan. Stir in water and add sugar. Boil 5 minutes, stirring constantly. Stir in rum. Keep stirring, then brush on cake. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |