T'is the season - to cook with booze

[morganor]

this recipe, brought to you courtesy of Bacardi Rum has got to be the easiest rum cake. Ever. It also, providing it isn't snarfed down immediately, keeps very well, probably due to the wonderful rum glaze in which it soaks.

Home Cookin Chapter: Cakes

Bacardi Rum Cake
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1 Cup Chopped pecans or walnuts
1 Package Yellow cake mix; 18 1/2 oz
1 Package Instant vanilla pudding mix - 3 3/4 oz
4 Eggs
1/4 Cup Cold water
1/2 Cup Vegetable oil
1/2 Cup Bacardi dark rum
Glaze
1/4 Cup Butter
1/4 Cup Water
1 Cup Granulated sugar
1/2 Cup Bacardi dark rum
.
Fat grams per serving: Approx. Cook Time: 60mn Preheat oven to 325F.
Grease and flour 10 inch tube or 12 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. Drizzle
and smooth glaze evenly over top and sides. Repeat until glaze is all
used up. Glaze: Melt butter in saucepan, stir in water and sugar. Boil
5 minutes, stirring occasionally. Remove from heat. Stir in Rum

Servings: 1