Source: BACARDI rum
Makes 12 servings.
Preparation time: 1:20 hours
Ingredients
Preparation
1 cup chopped pecans
1 package yellow cake mix (18 1/2 ounces), dry
1 small pkg. instant vanilla pudding (3 3/4 ounces)
4 whole eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi dark rum (80 proof)
1. Preheat oven to 325 F degrees. Grease and flour 10" tube or 12- cup Bundt pan. Sprinkle nuts over bottom of pan.
2. Mix all cake ingredients together. Pour batter over nuts.
3. Bake cake for 1 hour. While cake is baking, prepare glaze.
4. For glaze, melt butter in saucepan. Stir water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
5. Remove cake from the oven when done. Leave cake in mold. Prick the top. Drizzle and smooth glaze evenly over top and drip along sides. Allow cake to absorb glaze. Repeat until glaze is used up, except few tablespoons to brush pecan layer after cake has been inverted. Cool completely, then invert cake on plate. If using removable core mold you may chose to leave cake top side up (as shown) pecan layer on the bottom.
See note (1) for glaze variation.
NOTES : 1) If only a glaze crust is desire instead of moist throughout, let cake cool for about 15 minutes after removing from the oven. Invert on plate. Brush glaze all around the cake, let sip in and brush again until all glaze is gone.
GLAZE:
4 ounces butter (1 stick)
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof)
Rum Cake
Bacardi
