1 c Chopped pecans or walnuts 1/2 c BACARDI (R) dark rum
1 pk Yellow cake mix 1/4 lb Butter
1 pk JELL-O vanilla pudding 1/4 c Water
4 Eggs 1 c Granulated sugar
1/2 c Cold water 1/2 c BACARDI (R) dark rum
1/2 c WESSON (R) OIL
1. Preheat oven to 325*F Grease and flour 10″ tube or 12-cup BUNDT
(R) pan. Sprinkle nuts over bottom of pan. Mix cake mix, pudding, 4
eggs, water, oil and 1/2 cup rum together. Pour batter over nuts.
Bake 1 hour. Cool. Invert over serving plate. Prick top. Drizzle and
smooth glaze evenly over top and sides. Allow cake to absorb glaze.
Repeat until glaxe is used up. GLAZE: Melt butter in saucepan. Stir
in water and sugar. Boil 5 minutes, stirring constantly. Remove from
heat. Stir in rum.
Yields
1 servings