Darrel's Bacardi Rum Cake
Ken Robinson
A contribution from Darrel Crain Ozenbaugh. He lives a good part of the time in Mexico, now and then commutes back to California.
ingredients
- 1 cup chopped pecans or walnuts
- 1 pkg yellow cake mix
- 1 small pkg instant vanilla pudding
- 4 eggs
- 1/2 cup cold water
- 1/2 cup Wesson oil
- 1/2 cup dark rum (Meyers)
- Glaze:
- 1/4 lb butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup dark rum
directions
- 1
Preheat oven to 325, Grease and flour 10 in tube or 12 cup bundt pan. Sprinkle nuts on bottom of pan. Mix all ingrediants together. Pour batter over nuts and bake 1 hour. Cool and invert on serving plate. Prick holes on top, drizzle and smooth glaze evenly over top and sides.
- 2
For glaze, melt butter, stir in water and sugar. Bring to boil and boil 5 minutes stirring constantly. Remove from heat and stir in rum. Pour glaze over the cake.
Source: Darrel Crain Ozenbaugh
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