Bacardi Rum CakeBarbara McMinn
Printable recipe
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One 12-cup Bundt pan or 2 (9 or 8-inch) round cake pans Sprinkle nuts over bottom of pan: |
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| 1 cup chopped pecans or walnuts | |
| Mix all the ingredients together and beat with a blender for at least 5 full minutes or follow the cake mix direction: | |
| 1 18 1/2oz. pkg. yellow cake mix 1 3 3/4 oz. pkg Jello instant vanilla pudding mix 4 eggs 1/2 cup cold water 1/2 cup vegetable oil |
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| Pour batter over nuts. Bake 1 hour at 350°F. or follow the package direction. | |
Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. |
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| Making glaze | |
| Melt in saucepan: | |
| 1/4 lb. butter | |
| Stir in and boil 5 minutes, stirring constantly: | |
| 1/4 cup water 1 cup sugar |
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| Remove from heat. Stir in: | |
| 1/2 cup Bacardi dark rum (80 proof) | |
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