BACARDI RUM BUNT CAKE Makes 16 servings.
Cake: 1 cup chopped, toasted pecans or walnuts 1 box (18½ ounces) yellow cake mix 1 box (1¾ ounces) instant vanilla pudding mix 4 eggs ½ cup cold water ½ cup vegetable oil ½ cup Bacardi dark rum Glaze: 1 stick butter ¼ cup water 1 cup sugar ½ cup Bacardi dark rum To prepare oven, pan: Preheat oven to 325 degrees. Grease and flour bundt pan. Sprinkle nuts on bottom of pan. To make cake: In mixing bowl, combine cake mix, pudding mix, eggs, water, oil and rum. Using electric mixer, beat for 2 minutes on high. Pour into prepared pan. To bake cake: Bake for 1 hour. Cool in pan. Invert on serving plate. Using fork, prick top of cake in several places. To prepare glaze: In saucepan, melt butter. Stir in water and sugar. Remove from heat. Stir in rum. Drizzle glaze over top of cake. Use brush or spoon to retrieve any glaze that drips off cake. Reapply it. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
