Cake/Ethnic/Bermuda Bacardi Rum Cake

Bermuda Bacardi Rum Cake
YIELDS:1 Serving
INGREDIENTS:
-------------------------------CAKE------------------------------------
1 c Chopped pecans or walnuts
1 Box yellow cake mix (18 1/2 -oz)
1 pk Vanilla instant pudding & -pie filling (3 3/4 oz)
4 Eggs
1/2 c Cold water
1/2 c Cooking oil
1/2 c Dark rum (80 proof)
--------------------------------GLAZE-----------------------------------
1/4 lb Butter (or marg)
1 c Sugar
1/4 c Water
1/2 c Dark rum

DIRECTIONS:
Source: Goslings', Bacardi Int'l Recipe Card
Cake: Preheat oven to 325F. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan using a spoon to gently push them up the sides of the pan a little. Mix all cake ingredients. Pour batter over nuts.

Bake 1 hour (check at 45-50mins). Cool.
Invert on serving place. Prick the top with a skewer or fork. Spoon & brush glaze evenly over top & sides.

Glaze: Melt butter. Stir in water and sugar. Boil 5 minutes while stirring constantly. Remove from heat & stir in rum. Glaze application: You want the glaze to be soaked as far into the cake as possible. You have to be patient. I have two methods I find work. First i push a fork in about 1 1/2 inches and gently pry open the hole - then i dribble glaze down the fork and let the cake soak it up as i go. The second method is much more successful - i use the fork the same way but i use a childs medicine dropper (the kind with the bulb on the end) and inject the glaze right into the cake.

Notes: Kahluha can be substituted for rum. If using yellow cake mix with pudding already in it; omit instant pudding, use 3 eggs instead of 4, 1/3 c of oil instead of 1/2.

This cake is best left to sit for a day before consumption.


Serving Information
Serves: 8