Bacardi Rum Cake                          
Submitted by: Jerseygirl

Cake :

1 cup pecans
1/2 cup cold water
1 package yellow pudding cake mix
1/3 cup vegetable oil
3 eggs
1/2 cup Bacardi dark rum

Glaze :

1/4 pound butter
1 cup sugar
1/4 cup water
1/2 cup Bacardi dark rum

Preheat oven to 325ºF. Grease and flour 10 inch tube or 12 inch 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 of cake. Melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum. Allow to cool while cake is in the oven. Spoon and brush glaze evenly over top and sides of cake. Repeat until all glaze is used up. Chef’s note : If a yellow pudding cake mix is not available, add 1 small package of Jell-O instant vanilla pudding mix, add an additional egg and use 1/2 cup of oil instead of 1/3. Servings: 4