Bacardi rum cake
MAKES 16 SERVINGS
1 cup chopped pecans or walnuts
1 (18.25-ounce) box yellow cake mix
1 (3.4-ounce) box Jell-O vanilla instant pudding and pie filling
4 eggs
1/2 cup cold water
1/2 cup canola or corn oil
1/2 cup Bacardi dark rum
Glaze:
1/4 pound (1 stick) butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum
Preheat oven to 325 degrees. Grease and flour a 10-inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan.
In a large mixing bowl, combine cake mix, vanilla pudding mix, eggs, water, oil and dark rum. Mix until well-blended and pour over nuts in pan.
Bake for 1 hour or until cake tests done. Remove from oven and cool in pan on wire rack. Invert over serving platter to release cake and set aside.
To prepare glaze: Melt butter in a small saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.
Prick top of cake with tines of a fork and drizzle glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze has been absorbed.
Inge Regli, Lowell, Ind.
