Polish off your holiday dinner with a decadent Bacardi Rum Cake.
Ingredients:
• 1 cup chopped pecans or walnuts
• 1 package (520g) yellow cake mix
• 1 package (92g) vanilla instant pudding mix
• 4 eggs
• 1⁄2 cup cold water
• 1⁄2 cup cooking oil
• 1⁄2 cup Bacardi Rum
Glaze:
• 1⁄2 cup butter
• 1⁄4 cup water
• 1 cup sugar
• 1⁄2 cup Bacardi Rum
Cake Directions: Preheat oven to 325˚F. Sprinkle nuts over bottom of greased 10″ tube pan or 12 cup bundt pan. Stir together cake mix, pudding mix, eggs, water, oil and rum. Pour batter over nuts. Bake for 1 hour. Cool 10 minutes in pan. Invert onto serving plate and prick top with a fork.
Glaze Directions: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Brush glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up.
