Ingredients
- • 1 cup (225 ml) chopped pecans (walnuts)
- • 1 package yellow cake mix (with pudding)
- • 3 eggs
- • 1/2 cup (125 ml) cold water
- • 1/3 cup (80 ml) cooking oil
- • 1/2 cup (125 ml) Bacardi dark rum (80 proof)
- • Glaze:
- • 1/4 lb (.1 kg) butter
- • 1/4 cup (60 ml) water
- • 1 cup (225 ml) granulated sugar
- • 1/2 cup (125 ml) Bacardi dark rum
Instructions
- Preheat oven to 325 F.
- Grease and flour 10 inch tube pan or 12 cups (2825 ml) bundt pan.
- Sprinkle chopped nuts into bottom of pan. Mix cake ingredients and pour over
- nut in the pan. Bake 1 hour.
- Cool.
- Invert on serving plate.
- Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes,
- stirring constantly.
- Remove from heat; add rum. Spoon and brush (with pastry brush) glaze evenly over top and sides of the cake.
- Repeat until all glaze is absorbed into the cake
