*  Exported from  MasterCook  *

                        Bacardi Rum Cake

Recipe By     : Loren Martin
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cake:
   1       c            Pecans -- chopped
  18 1/2   oz           Pkg yellow cake mix
   3 3/4   oz           Pkg jello instant vanilla
                        - pudding mix
   4                    Eggs
     1/2   c            Water -- cold
     1/2   c            Wesson oil
     1/2   c            Dark rum (80 proof)
                        Glaze:
     1/4   lb           Butter
     1/4   c            Water
   1       c            Sugar
     1/2   c            Dark rum (80 proof)

  Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients
  together. Pour over nuts. Bake 1 hour at 325°F. Cool. Invert on
  serving plate. Prick top and drizzle and smooth glaze evely over
  top and sides. Allow cake to absorb glaze. Repeat until glaze is
  used up.

  Glaze:

  Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes,
  stirring constantly. Remove from heat and stir in rum.
 

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