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BACARDI RUM CAKE
1 c. pecans, finely chopped 1 pkg. yellow cake mix 1 -3 oz. package vanilla pudding mix 4 large eggs 1/2 C. cold water 1/2 C. oil 1/2 C. dark bacardi rum
GLAZE:
1/4 C. butter 1/4 C. water 1 C. sugar 1/2 C. dark bacardi rum Preheat oven to 325o. Grease and flour a 10 cup bundt pan. Sprinkle chopped pecans in bottom of pan. Pour batter of water, cake mix, pudding, eggs, oil and rum over the nuts in the pan. Bake 1 hr. or until done by toothpick test. Cool and invert onto cake rack. GLAZE: Melt and stir all ingredients except rum over low flame for 5 mins., keep stirring and wiping sides of pan. Take an ice pick (I use those small bamboo skewers) and make many holes, keep drizzling on the glaze until it is all absorbed. You cannot rush this part. Let the cake sit until ready to serve. This cake will keep well and is better the next day. It will always be very moist. (Nothing could dry out with this much rum in it!) And remember you two, this is not a one person cake!! :) Terry
Terry
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