BACARDI RUM CAKE Cake: 1 cup chopped or ground pecans or walnuts 1 18 1/2 oz. pkg. yellow cake mix 1 3-3/4 oz. pkg. Jell-0 Vanilla Instant Pudding 4 eggs 1/2 cup cold water 1/2 cup liquid cooking oil - Wesson or the like 1/2 cup Bacardi dark rum (80 proof) * If using yellow cake mix with pudding already in the mix: Omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2 cup. * If you want a cake that has a lighter rum taste, use less rum. Glaze: 1/4 lb. butter 1/4 cup water 1 cup granulated sugar 1/2 cup Bacardi dark rum Cake: Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together using mixer, for 2 minutes. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush 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. Hint: For faster preparation - you may split cake horizontally, and spoon 2/3 of glaze evenly over both cut halves. Spread seedless raspberry jam over bottom half. Put top half back on. Brush top and sides of cake with remaining glaze.
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