Bacardi Rum Cake

Name: Bacardi Rum Cake
Total time: 3600 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup chopped pecans; 1 box yellow cake mix; 1 small box instant vanilla pudding; 4 eggs; 1/2 cup cold water; 1/2 cup canola oil; 1/2 cup dark rum; 3/4 cup butter; 1 1/2 cups sugar; 1/4 cup cold water; 3/4 cup rum

cindybear @cindybearcooks

#GoldenApron23 week 23 The recipe is on the Bacardi rum bottle. My husband loves this cake. He will be waiting for it to cool. Recipe calls for dark rum although I have used light also. Use what you have. This is not a cake for children.

cindybear @cindybearcooks

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Ingredients

60 minutes

12 servings

Cake
1 cupchopped pecans
1 boxyellow cake mix
1small box instant vanilla pudding
4eggs
1/2 cupcold water
1/2 cupcanola oil
1/2 cupdark rum
Glaze
3/4 cupbutter
1 1/2 cupssugar
1/4 cupcold water
3/4 cuprum

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Steps

60 minutes

1

Preheat oven to 325 degrees Fahrenheit
Grease and flour a 10” tube pan or a 12 cup Bundt pan.
2

Sprinkle nuts over bottom of pan
3

Mix all cake ingredients together and pour in cake pan
4

Bake 60 minutes maybe less if your pan is dark.
5

When the cake has 10 minutes to go make the glaze. Melt butter in a saucepan. Stir in 1/4 cup water and the sugar. Boil for 5 minutes stirring constantly. Turn off the heat and slowly add the rum. Stir to combine and reheat for 30 seconds.
6

Remove the cake from the oven. Immediately drizzle one third of the glaze on the bottom (which is the top until it is removed from the pan) Allow it to sit for 5 minutes.
7

Take a fork and gently prick holes all over the cake.Drizzle remaining glaze on top and allow to run down sides.
8

Cool to room temperature before serving. If possible let it sit several hours for the rum to absorb.