Bacardi Rum Cake

Rum Cake

• Ready In: 1 hr 30 mins
• Serves: 12-15
• Yields: 1 Cake

Ingredients

• 3⁄4 cup walnuts (Chopped)
• 1 (18 1/2ounce) package  yellow cake mix (Betty Crocker or Duncan Hines)
• 1 (3 3/4ounce) package Jello Instant Vanilla Pudding Mix
• 4  eggs
• 1⁄2 cup cold water
• 1⁄2 cup  Wesson Oil
• 1⁄2 cup rum (Bacardi Dark Rum)

• Glaze

• 1⁄4 lb butter
• 1⁄4 cup water
• 1  cup granulated sugar
• 1⁄2 cup rum (Bacardi Dark Rum)

Directions

1. Preheat oven to 325.
2. Cake:.
3. Grease heavily & flower 10" tube or 12 cup bundt pan.
4. Sprinkle chopped nuts over the bottom of pan.
5. Mix all ingredients together.
6. Pour batter over nuts.
7. Bake for 1 hour.
8. Cool.
9. Invert on serving plate.
10. Poke holes in top & side of cake with toothpick allowing cake to absorb glaze.
11. Glaze:.
12. Melt butter in sauce pan.
13. Stir in water & sugar.
14. Boil for 5 minutes stirring constantly.
15. Remove from heat.
16. Stir in Rum.