Rum Cake for Rum Lovers

[Dclark2]

Don't smoke for ten minutes after eating.

BACARDI RUM CAKE

1 CUP CHOPPED PECANS OR WALNUTS
1 18 ½ OUNCE YELLOW CAKE MIX (WITHOUT THE PUDDING ADDED ) ( DUNCAN HINES classis yellow )
1 3.4 OUNCE OF INSTANT VANILLA PUDDING MIX
4 EGGS
½ CUP COLD MILK
½ CUP VEG OIL
½ CUP BACARDI DARK RUM


GLAZE


¼ CUP WATER
1 stick BUTTER
1 CUP SUGAR
½ CUP BACARDI DARK RUM or A LITTLE OVER


PRE-HEAT OVEN TO 325 GREASE AND FLOUR 12 CUPBUNDIT PAN (use pam bake spray)
SPRINKLE CHOPPED NUTS ON BOTTOM OF PAN. COMBINE ALL CAKE
INGREDIENTS AND BEAT ON HIGH FOR 2 MINUTES. POUR INTO PREPARED PAN, BAKE 1 HOUR AND LET COOL. PRICK TOP OF CAKE WITH FORK OR MANY TOOTH PICK HOLES. BASTE COMPLETE CAKE WITH ( HOT ) GLAZE UNTIL COMPLETELY GONE - DON’T THINK THAT THAT’S GOOD ENOUGH. USE ENTIRE GLAZE.

GLAZE

MELT BUTTER IN SAUCEPAN, STIR IN WATER AND SUGAR AND BOIL FOR FIVE MINUTES (STIR STEADY) REMOVE FROM HEAT AND STIR IN RUM. BASTE UNTIL GONE

I use a turkey baster that has a screw needle in the end so I can prick the cake and inject
The rum glaze.

[Dclark2]

Can't go without ..............