Bacardi Rum Cake - Italian cakes

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By Domenica

Bacardi Rum Cake


		INGREDIENTS: 1 Cup Pecans -- chopped 1 Package Yellow Cake Mix 1 Package Vanilla Pudding Mix -- instant 4 Eggs 1/2 Cup Cold Water 1/2 Cup Oil 1/2 Cup Dark Rum -- Bacardi Glaze: 1/4 Pound Butter 1/4 Cup Water 1 Cup Confectioner's Sugar 1/2 Cup Dark Rum -- Bacardi	Other recipes Other photo
		RECIPES: Preheat oven to 325 degrees. Grease and flour 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 and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. OPTIONAL: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar.