Bacardi Rum Cake
Cake: 1 cup chopped, toasted pecans or walnuts 1 18-1/2 ounce yellow cake mix 1 1-3/4 ounce instant vanilla pudding mix 4 eggs 1/2 cup cold milk 1/2 cup vegetable oil 1/2 cup Barcardi dark rum Glaze: 1 stick butter 1/4 cup water 1 cup sugar 6 Oz. Barcardi dark rum Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself. One of the qualities of a faithful friend is honesty even when the truth is painful. We all need someone who will love us enough not to let us head in a harmful direction, someone who with gentleness and love will help steer us back on the path of righteousness. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
