Yummy photo courtesy of Filomena Scalise who shares her tasty work on freedigitalphots.net
Here's a recipe I found, couldn't find a wet version. If you have one you'd like to share please comment or email me:
BACARDI RUM CAKE
Courtesy of COOKS.COM
1 c. chopped walnuts or pecans
1 pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum
1 pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum
GLAZE:
1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. dark rum
1/4 c. water
1 c. granulated sugar
1/2 c. dark rum
Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix the cake mix, pudding mix, eggs, 1/2 cup cold water, oil and 1/2 cup Bacardi dark rum together. Pour batter over nuts and bake the cake for 1 hour. Cool. Invert on serving plate. Prick top and drizzle with glaze. Allow cake to absorb glaze. Repeat until the glaze is used up. To make the glaze, melt butter in saucepan, stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum.
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