1 c Chopped pecans or walnuts
1 pk (18 ?oz) yello cake mix
1 pk 3? Jello instant vanilla
Pudding mix
4 Eggs
1/2 c Cold water
1/2 c Wesson oil
1/2 c Bacardi dark rum (80 proof)
GLAZE INGREDIENTS:
1/4 lb Butter
1/4 c Water
3/4 c Granulated sugar
1/2 c Bacardi dark rum (80 proof)
FOR CAKE: Preheat oven to 325?F. Grease & flour 10″ tube or 13-cup
Bundt Pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients
together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving
plate. Prick top in many places (with something small like fork tines
or a toothpick). Drizzle and smooth glaze evenly over top and sides.
Allow cake to absorb glaze. Repeat until glaze is used completely.
FOR GLAZE: Melt butter in saucepan. Stir in water & sugar. Boil 5
minutes, stirring constantly. Remove from heat. Stir in Rum.
OPTIONAL: Decorate with whole maraschino cherries and border of sugar
frosting or whipped cream. Serve with seedless green grapes dusted
w/powdered sugar
Yields
6 Servings