Bacardi Rum Cake

A moist cake infused with rich rum flavor and topped with a smooth glaze.

Cook

1 hour

Ingredients

1 cup chopped pecans or walnuts
1 18 1/2-oz. pkg. yellow cake mix
1 3 3/4-oz. pkg. instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum (80 proof)
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof)

Steps

1Preheat oven to 325°F.
2Grease and flour 10" tube or 12-cup Bundt pan.
3Sprinkle nuts over bottom of pan.
4Mix all cake ingredients together.
5Pour batter over nuts.
6Bake 1 hour.
7Cool. Invert on serving plate.
8Prick top. Drizzle and smooth glaze evenly over top and sides.
9Allow cake to absorb glaze. Repeat till glaze is used up.
10For glaze, melt butter in saucepan.
11Stir in water and sugar.
12Boil 5 minutes, stirring constantly.
13Remove from heat.
14Stir in rum.

Notes from the cook

Optional: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar.

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