Bermuda Bacardi Rum Cake Recipe

• 1 c. Minced pecans or possibly walnuts
• 1 box yellow cake mix (18 1/2 ounce)
• 1 pkt Vanilla instant pudding & pie filling (3 3/4 ounce)
• 4 x Large eggs
• 1/2 c. Cool water
• 1/2 c. Veg. oil
• 1/2 c. Dark rum (80 proof)
• 1/4 lb Butter (or possibly marg)
• 1 c. Sugar
• 1/4 c. Water
• 1/2 c. Dark rum

1. Cake: Preheat oven to 325F.
2. Grease and flour 10" tube or possibly 12 c. bundt pan.
3. Sprinkle nuts over bottom of pan using a spoon to gently push them up the sides of the pan a little.
4. Mix all cake ingredients.
5. Pour batter over nuts.
6. Bake 1 hour (check at 45-50mins).
7. Cold.
8. Invert on serving place.
9. Prick the top with a skewer or possibly fork.
10. Spoon & brush glaze proportionately over top & sides.
11. Glaze: Heat butter.
12. Stir in water and sugar.
13. Boil 5 min while stirring constantly.
14. Remove from heat & stir in rum.
15. Glaze application: You want the glaze to be soaked as far into the cake as possible.
16. You have to be patient.
17. I have two methods I find work.
18. First i push a fork in about 1 1/2 inches and gently pry open the hole - then i dribble glaze down the fork and let the cake soak it up as i go.
19. The second method is much more successful - i use the fork the same way but i use a childs medicine dropper (the kind with the bulb on the end) and inject the glaze right into the cake.
20. Notes: Kahluha can be substituted for rum.
21. If using yellow cake mix with pudding already in it; omit instant pudding, use 3 Large eggs instead of 4, 1/3 c of oil instead of 1/2.
22. This cake is best left to sit for a day before consumption.

pecans, yellow cake, vanilla instant pudding, eggs, water, oil, rum, butter, sugar, water, rum

Taken from cookeatshare.com/recipes/bermuda-bacardi-rum-cake-83587 (may not work)