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Bacardi Rum Cake 1 pkg Yellow cake mix [18 1/2 oz] 1 cup Pecans or Walnuts [chopped] 1 pkg Instant Vanilla pudding mix [3 3/4 oz] 4 Eggs 1/2 cup cold water 1/2 cup Wesson oil 1/2 cup BACARDI Dark Rum [80 proof] Preheat oven to 325°. Grease and flour 10" tube or 12 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, drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. |
