This recipe has been passed around many times. I’ve seen some rendition of it in newspapers, magazines and on blogs like this one. Bundt cakes are cakes that are formed in a ring, as if for tea-time. The pans used to make Bundt cakes can be simple to very decorative.
Okay, I had some issues embedding the pics--Sorry!
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Bacardi Rum Cake
Cake:
1 cup chopped pecans 1 18½ oz. pkg. yellow cake mix
1 3¾ oz. pkg vanilla instant pudding
4 eggs
½ cup cold water
½ cup oil
½ cup dark rum (80 Proof)
Glaze:
¼ lb. butter¼ cup water
1 cup granulated sugar
½ cup dark rum (80 Proof)
Cake:
Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert onto rimmed serving platter. Prick top.Glaze:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Spoon and brush glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up. Enjoy!
