Bacardi rum cake

 
                              BACARDI RUM CAKE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Chopped pecans or walnuts
    1       pk           (18 «oz) yello cake mix
    1       pk           3¬ Jello instant vanilla
                         Pudding mix
    4                    Eggs
      1/2   c            Cold water
      1/2   c            Wesson oil
      1/2   c            Bacardi dark rum (80 proof)
                         GLAZE INGREDIENTS:
      1/4   lb           Butter
      1/4   c            Water
      3/4   c            Granulated sugar
      1/2   c            Bacardi dark rum (80 proof)
 
   FOR CAKE: Preheat oven to 325øF.  Grease & flour 10" tube or 13-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 in many places (with something small like fork tines or a toothpick).
   Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb
   glaze. Repeat until glaze is used completely. FOR GLAZE: Melt butter in
   saucepan.  Stir in water & sugar.  Boil 5 minutes, stirring constantly.
   Remove from heat.  Stir in Rum. OPTIONAL: Decorate with whole maraschino
   cherries and border of sugar frosting or whipped cream. Serve with seedless
   green grapes dusted w/powdered sugar
  
 
 
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