BACARDI RUM CAKE

I guess the only people who claim rights to this cake are maybe the Bacardi Co. Cooks have been baking it forever. It is an incredible moist cake. You can glaze it on a rack sat in a sheet pan and keep brushing and pouring the glaze until gone. It's one cake that's better to make a day ahead of time. The rum acts as the perfect preservative, so it lasts a long time on the counter (if left alone). It also freezes beautifully.

1. 1 cup chopped pecans or walnuts
2. 1 package yellow cake mix **
3. 1 (3 3/4-oz.) package vanilla instant pudding
4. 4 eggs
5. 1/2 cup cold water
6. 1/2 cup oil
7. 1/2 cup Bacardi dark rum
Glaze:
• 1 stick butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup Bacardi dark rum
1. Preheat oven to 325 degrees.
2. Grease and flour 10-inch tube or 12-cup Bundt pan.
3. Mix all cake ingredients together.
4. Sprinkle nuts over bottom of pan.
5. Pour batter over nuts.
6. Bake 1 hour.
7. Cool 10 min in pan. Invert onto wire rack. Line pan with plastic wrap. Put cake back in the pan. Prick top with fork.
8. Spoon and brush glaze evenly over top and sides until its gone.  Put on platter
Glaze:
Melt butter in saucepan. Stir in water and sugar.
Boil for 5 minutes, stirring constantly, and remove from heat.
Stir in rum CAREFULLY.
** If using yellow cake mix with pudding already in the mix, omit the instant pudding, using 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.
 Courtesy of Valerie Goggins Port Republic, Maryland
Vanilla Sauce...no alcohol.... Spoon over the top when serving.
1 cup water ------------ 1/8 tsp salt
1 cup sugar ------------ 3 tbsp butter
2 tbsp corn starch ----- 1 1/2 tsp vanilla
Heat water, sugar, corn starch, and salt stirring until slightly thickened. Remove from heat. Stir in butter and vanilla.