BACARDI RUM CAKE|
1 c. chopped pecans or walnuts
1 (18 1/2 oz.) pkg. yellow
1 (3 3/4 oz.) pkg. instant
vanilla pudding mix
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
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.
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