Bacardi Rum Cake: Date Added: 12 Nov 2009 Ingredients:

1 cup chopped pecans or walnuts
1 pkg (18 «oz) yello cake mix
1 pkg 3 jello instant vanilla
1 pudding mix
4 eggs
1/2 cup cold water
1/2 cup wesson oil
1/2 cup bacardi dark rum (80 proof)
1 glaze ingredients:
1/4 lb butter
1/4 cup water
3/4 cup granulated sugar
1/2 cup bacardi dark rum (80 proof)

Cooking Instructions:

Preheat oven to 325°F. Grease & flour 10" tube or 13-cup Bundt Pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts.

Bake 1 hour. Cool. Invert on serving plate. Prick top in many places (with something small like fork tines or a toothpick). Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used completely.


Melt butter in saucepan. Stir in water & sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in Rum.


Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted w/powdered sugar

Yield: 6 servings

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