Bacardi Rum Cake

  • 1 cup chopped pecans or walnuts
  • 1 pkg. white cake mix (or yellow)
  • 1 small pkg. vanilla pudding mix (instant)
  • 4 eggs
  • ½ cup cold water
  • ½ cup oil
  • ½ cup Bacardi rum

    Preheat oven to 325-degrees. Grease and flour 10" tube or 12–cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

    GLAZE:
  • ¼ lb. butter,
  • ¼ cup water,
  • 1 cup granulated sugar, and
  • ½ cup rum.

    Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat. Stir in rum.