-FOR THE CAKE-
1 c Chopped pecans or walnuts
1 pk (18 oz) yellow cake mix
1 pk (3 3/4 oz)jello instant
-vanilla pudding mix
4 Eggs
1/2 c Cold water
1/2 Vegetable oil
1/2 c Barcardi dark rum
FOR THE GLAZE
1/4 lb Butter
1/4 c Water
1 c Granulated sugar
1/2 c Barcardi dark rum
CAKE PREPARATION: Preheat oven to 325 F. Grease and flour 10″ tube or
12 cup Bundt pan. Sprinkle nuts over bottom of pan.
Now in a medium mixing bowl, mix all cake ingredients together and
pour over nuts.
Bake 1 hour or until a tooth pick inserted comes out clean. Let stand
to cool, then invert onto serving plate.
GLAZE PREPARATION: Melt butter in saucepan, then stir in the water and
sugar. Boil 5 min., stirring constantly. Remove from heat and stir in
rum.
COMBINE: Prick top of cake and drizzle and smooth glaze evenly over
top and sides. Allow cake to absorb glaze. Repeat till glaze is used
up.
Optional: May decorate with whole marachino cherries and border of
sugar frosting or whipped cream. Serve with seedeless green grapes
dusted with powdered sugar. Enjoy!
…Thanks Erma!!! This was,
Yields
12 servings