Bacardi Rum Cake

By Hugh and Billie McLennan, Spirit of the West
Canadian Cowboy Country Magazine

1 cup nuts (pecans or walnuts)
1 (18 ½ oz) pkg yellow cake mix
1 (3 ¾ oz) pkg instant vanilla pudding
4 eggs
½ cup cold water
½ cup oil
½ cup rum (dark or white)

Grease and flour a 10″ tube pan, sprinkle the nuts on the bottom of the pan.
Put cake mix, pudding, eggs, water, oil and rum in a bowl and beat for 3
minutes. Pour over nuts in pan. Bake at 325°F for 1 hour. Cool. Turn over on
a serving plate and glaze.

Glaze

¼ to ½ cup butter
¼ cup water
1 cup white sugar
½ cup dark rum

Melt butter, stir in water and sugar and boil for 5 minutes, stirring. Remove
from heat and stir in rum. Drizzle glaze over top and sides of cake, repeat
until glaze is gone.

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