Original Bacardi Amber Rum Cake
Submitted by madaboutmadeleines on July 08, 2004 at 10:38 pm

DESCRIPTION
Original Bacardi Amber Rum Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
1 c. chopped pecans
1 (18.25 oz.) pkg yellow cake mix
1 (3 3/4 oz) pkg vanilla instant pudding mix
4 eggs
1/2 c. cold water
1/2 c. vegetable oil
1/2 c. amber rum

optional: whipped cream to serve

1/2 c. butter
1/4 c. water
1 c. sugar
1/2 c. amber rum

Preheat oven to 325 F.

Grease & flour a 10 inch tube pan or 12 cup bundt pan.
Sprinkle nuts over the bottom of the prepared pan.
Combine all the cake ingredients in a bowl. With electric mixer, mix at medium speed for 4 minutes.
Pour the batter over the nuts in the pan.
Bake 1 hour.
Cool the cake until just warm to the touch.

While the cake cools, prepare the glaze:
Melt the butter in a saucepan over medium heat.
Stir in the water and sugar.
Boil 5 minutes, stirring constantly.
Remove the saucepan from the heat.
Stir in the rum.

Invert the cake onto a serving plate.
Prick the cake all over with a fork.
Spoon and brush some hot glaze over the top and sides of the warm cake, letting the cake absorb the syrup.
Continue spooning & brushing until all the glaze is used.

If desired, decorate the cake with a border of whipped cream or garnish servings with a dollop.

Serves 10 - 12.

1. You can use a cake mix with the pudding already in it. In that case, adjust the ingredients: omit the boxed pudding, use only 3 eggs and 1/3 c. oil.

2. Use walnuts or macadamias instead of pecans.

3. Use dark rum, bourbon, or whiskey instead of amber rum.