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Famous Bacardi Rum Cake
Author/Submitted by: Bicardi Rum advertisement
Servings: 12
Categories:
Alcohol
/
Cakes
/
Desserts
Ingredients: 1
cup
pecans,
or walnuts, chopped
1
package
yellow cake mix 1
package
instant vanilla pudding and pie filling,
4-serving
4
eggs 1/2
cup
cold water 1/2
cup
vegetable oil 1/2
cup
dark rum,
Bacardi (80 proof)
1/2
cup
butter 1/4
cup
water 1
cup
granulated sugar 1/2
cup
dark rum,
Bacardi (80 proof)
Directions:
1.
Preheat oven to 325 degrees F. Grease and flour a 10" tube pan or 12-cup Bundt pan. Sprinkle the nuts over the bottom of the pan. Mix all cake ingredients together and beat until fluffy. Pour batter over the nuts and bake for 1 hour. Cool. Invert cake onto serving dish. Prick top with a fork in several places.
2.
For glaze, melt butter in a saucepan. Stir in water and sugar and boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. Drizzle and smooth some of the glaze evenly over cake top and sides. Allow cake to absorb glaze. Repeat this until all the glaze has been used.
3.
OPTIONAL: Decorate top with whole maraschino cherries. Surround the border of the cake with sugar frosting or whipped cream. Serve with seedless grapes dusted with powdered sugar.
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