Charlene's Recipe

Bacardi Rum Cake

Category: Whitsons

1 cup pecans or walnuts, chopped
1 box yellow cake mix
3 3/4 oz pkg instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup bacardi dark rum (80 proof)
GLAZE:
1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup bacardi dark rum

Grease and flour 10 inch tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients, pout over nuts. Bake 1 hour at 325 F. Cool and invert on serving plate. Make topping: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Prick top of cake, drizzle glaze and smooth over top and sides. Allow cake to absorb glaze and repeat until glaze is used.