Bacardi Rum Cake
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Ingredients:
- 1/4 pound butter ( 1/4 cup water 1 cup white sugar 1/2 cup bacardi dark rum)
- 1 cup rum (chopped pecans 1 package yellow cake mix (pudding in the mix) 1 package jell-o instant pudding 1 egg)
- 1 cup rum (chopped pecans 1 package yellow cake mix (pudding in the mix) 1 package jell-o instant pudding 1 egg)
Preheat oven to 325 F. Grease and flour a 10 inch tube pan. Sprinkle pecans over the bottom of the pan. Mix all the cake ingredients together. Pour batter over pecans in the pan. Bake 1 hour. Set on rack to cool. Invert on serving plate. Poke top with fork or toothpick. Drizzle and brush glaze evenly over the top. For glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Stir in rum. Optional: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar.
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