Bacardi Rum Cake

Class of 1960

  • 1 cup chopped pecans or walnuts
  • 1 pkg yellow cake mix
  • 1 pkg (3-3/4 oz) instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup Wesson oil
  • 1/2 cup Bacardi dark rum (80 proof)

Preheat oven to 325 degrees. Grease and flour 10-inch tube or 12-cup 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. Drizzle and smooth Glaze over top and sides. Allow cake to absorb glaze. Repeat till Glaze is used up.

Glaze: Melt 1/4 lb butter in saucepan; stir in 1/4 cup water and 1 cup granulated sugar; boil 5 minutes, stirring constantly. Remove from heat. Stir in 1/2 cup Bacardi dark rum.

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