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Bacardi Rum Cake
This tried-and-true recipe makes the moistest cake you'll ever eat. It's the once cake I know of that gets better as it ages. Although, most of the time it doesn't last very long. It's also the perfect cake for mailing. The rum acts as the perfect preservative. It freezes beautifully also.
Ingredients
1 cup chopped pecans or 1 cup chopped walnuts1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
1 92 g) package vanilla instant pudding mix
4 eggs
1⁄2 cup cold water
1⁄2 cup cooking oil
1⁄2 cup dark rum or rum
Glaze
1⁄2 cup butter
1⁄4 cup water
1 cup sugar
1⁄2 cup dark rum or rum
Instructions
Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.Stir together cake mix, pudding mix, eggs, water, oil and rum.
Pour batter over nuts.
Bake at 325 in oven for 1 hour.
Cool 10 minutes in pan.
Invert onto serving plate and prick top.
Glaze-----------------.
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze.
Repeat until glaze is used up.
MY NOTES