Barcardi Rum Cake

Makes 8-12 servings.

This cake freezes well. Wrap with plastic wrap then foil and freeze for up to six months. Defrost on the counter. Cake tasts best when eaten within four days.

ingredients

Cake:
1 C chopped walnuts or pecans, toasted
1 18.25 oz. packaged yellow cake mix
1 3.4 oz. package vanilla instant pudding
1/2 C Barcardi Rum
1/2 C vegetable oil
1/2 C water
4 large eggs
Glaze:
4 tbsp butter
1/2 C sugar
1/4 C Barcardi Rum

directions

Place rack in center of oven, and set to 325°. Spray a 12 C bunt pan with non-stick vegetable spray and dust with flour. Sprinkle nuts in pan. Mix cake with dry pudding mix, rum, oil, water, and eggs, using low speed of a mixer. Stop and scrap down bowl. Mix on medium speed for 2 minutes, scraping as needed. The batter should be thick and smooth. Pour into prepared pan. Bake for 56-60 min. Cake should be golden brown and spring back when pressed lightly with finger. Let cake cool for 20 min. Run a flexible knife between cake and pan. Poke holes in cake with a wooden skewer, several places. Put glaze ingredients in a saucepan and heat and stir until sugar melts. Pour over warm cake in spoonfulls, until used up. Completely cool cake before removing from pan.

Source: Christine Herl