Bacardi Rum Cake From Loren Martin

Recipe Ingredients

1 cup	146g / 5.1oz	Pecans - chopped
1 packet		Yellow cake mix
1 packet		Jell-O instant
		Vanilla pudding mix
4		Eggs
1/2 cup	118ml	Cold water
1/2 cup	118ml	Wesson oil
1/2 cup	118ml	Dark rum - (80 proof)
		Glaze
1/4 lb	113g / 4oz	Butter
1/4 cup	59ml	Water
1 cup	198g / 7oz	Sugar
1/2 cup	118ml	Dark rum - (80 proof)

Recipe Instructions

Cake: Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients together. Pour over nuts.

Bake 1 hour at 325F. Cool. Invert on serving plate. Prick top and drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

Glaze: Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.

Source:
CAPPER'S JUNE 3, 1997

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