Bacardi Rum Cake

Bacardi, Cake, Cakes, dessert, rum

Cook 1.5 hrs ∙ Difficulty Easy ∙ Source http://www.cooks.com/recipe/le1510qv/bacardi-rum-cake.html

Ingredients

  • CAKE:
  • 1 cup chopped pecans or walnuts
  • 1 (18 1/2 oz.) pkg. yellow cake mix
  • 1 (3 3/4 oz.) pkg. instant vanilla pudding
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup vegetable oil
  • 1/2 cup Bacardi dark rum (80 proof)
  • GLAZE:
  • 1 stick butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup Bacardi dark rum

Directions

Preheat oven to 325º F. 
Grease and flour 10 inch tube pan or 12 cup Bundt cake pan. 
Sprinkle nuts over bottom of pan. 
Mix all cake ingredients together and pour over nuts.
Bake 1 hour. Remove from bundt and cool a bit.

Prepare Glaze:
Melt butter in saucepan. 
Stir in water and sugar. 
Boil 5 minutes, stirring constantly. 
Remove from heat and stir in rum.

Invert cake and cut bottom to expose spongy part of cake and make for an even bottom. 
Drizzle 1/2 of glaze into pan. 
Replace cake into pan for top to absorb glaze.
Pour other half of glaze onto cut bottom slowly until all glaze is used.

Allow to finish cooling and for glaze to fully absorb throughout.