Make your own free website on Tripod.com

BACARDI RUM CAKE

      1 c. pecans, finely chopped
      1 pkg. yellow cake mix
      1 -3 oz. package vanilla pudding mix
      4 large eggs
      1/2 C. cold water
      1/2 C. oil
      1/2 C. dark bacardi rum

      GLAZE:

      1/4 C. butter
      1/4 C. water
      1 C. sugar
      1/2 C. dark bacardi rum
      Preheat oven to 325o. Grease and flour a 10 cup bundt pan. Sprinkle chopped pecans in bottom of pan. Pour batter of
      water, cake mix, pudding, eggs, oil and rum over the nuts in the pan. Bake 1 hr. or until done by toothpick test. Cool
      and invert onto cake rack.
      GLAZE:
      Melt and stir all ingredients except rum over low flame for 5 mins., keep stirring and wiping sides of pan. Take an ice
      pick (I use those small bamboo skewers) and make many holes, keep drizzling on the glaze until it is all absorbed. You
      cannot rush this part. Let the cake sit until ready to serve. This cake will keep well and is better the next day. It will
      always be very moist. (Nothing could dry out with this much rum in it!)
      And remember you two, this is not a one person cake!! :)
      Terry


      Terry