Bacardi Rum Cake 1

-Cake: 1 c Chopped pecans or walnuts

18 oz Pkg. yellow cake mix

3 oz Pkg. vanilla instant

-pudding 4 Eggs

1/2 c Cold water

1/2 c Oil

1/2 c 80 proof dark rum

Preheat oven to 325 degrees. Grease & flour a 10" 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 & smooth GLAZE (below) evenly over top & sides. Allow cake to absorb glaze. Repeat until glaze is used up. Glaze: 1/4 lb. butter 1/4 cup water 1 cup sugar 1/2 cup 80 proof dark rum Melt butter in saucepan. Stir in water & sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. From The Cookie Lady`s Files Message 291 Thu Dec 02, 1993 -----