Bacardi Rum Cake

This is a yummy cake that we always have for birthdays. I made two loaf-pan sized cakes from this recipe for Christmas.

From The Cake Mix Doctor

Cake 

• 1 cup chopped pecans or walnuts
• One 18.5 oz package of yellow cake mix
• One 3.75 oz package of Jell-O Instant Vanilla Pudding mix
• 4 eggs
• 1/4 cup cold water
• 1/2 cup Wesson oil
• 1/2 cup Bacardi Dark Rum (80 proof) 

 Glaze

• 1/4 lb butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup Bacardi Dark Rum (80 proof)

Preheat oven to 325F.  Grease and flour a 10-inch tube or 12-inch Bundt pan. Sprinkle nuts over the bottom of the pan. Mix all cake ingredients together.  Pour batter over nuts. Bake 1 hour. Cool and invert on a serving plate.  

Prick top.  Drizzle and smooth glaze evenly over top and sides.  Allow cake to absorb the glaze.  Repeat until all glaze is used.

Glaze 

Melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly.  

Remove from heat and stir in rum.