Bacardi Rum Cake Recipe

Ingredients

• 1 cup pecans (chopped)
• 1 – 18 oz package yellow cake mix
• 1 - 3 3/4 oz package vanilla instant pudding
• 4 eggs
• 1/2 cup cold water
• 1/2 cup canola oil
• 1/2 cup Bacardi dark rum
• 1/4 lb butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup Bacardi dark rum

Instructions

1. 1

   Preheat your oven to 325 degrees F.

2. 2

   Grease and flour a 12-cup bundt pan. Sprinkle the chopped pecans over the bottom of the pan and set aside.

3. 3

   Using a stand mixer or hand-held mixer, combine and mix all the remaining cake ingredients together. Pour the batter over the nuts and bake in the preheated oven for 1 hour or until a cake tester comes out clean.

4. 4

   Allow the cake to cool in the pan for 15 minutes, then invert and place on a serving plate to cool for another 15 minutes while you prepare the glaze.

5. 5

   To make the glaze, melt the butter in a small saucepan over medium heat. Stir in the water and sugar. Boil the mixture for 5 minutes, stirring constantly. Remove from the heat and stir in the rum.

6. 6

   Prick the top of the cake with a skewer or cake tester many, many times. Try not to disrupt the pecans. Drizzle and smooth the glaze with a brush evenly over the top and sides of the cake. Allow the cake to absorb the glaze and repeat until the glaze is used up.

7. 7

   Optional: Decorate with whole maraschino cherries and grapes dusted with icing sugar.