Bacardi Rum Cake


1 cup chopped pecans or walnuts

1 18 1/2 oz yellow cake mix(do not follow box directions)

1 3 3/4 oz pks Instant vanilla pudding mix

4 eggs

1/2 cup vegetable oil

1/2 cup water

1/2 cup Dark Rum (80 proof)


1/4 lb butter

1/4 cup water

1 cup sugar

1/2 cup Dark Rum

Preheat oven 325. Grease and flour 10” tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour over nuts. Bake 1 hour. Cool. For glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Drizzle and smooth glaze over top and sides of cooled cake. Allow cake to absorb glaze. Repeat till glaze is used up. Let cool. Dust with powder sugar if desired. Decorate with a border of whipped cream around base of cake and top cream with whole maraschino cherries.


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