Original Bacardi Rum Cake
walnuts or pecans, coarsely chopped
18oz. yellow cake mix with pudding in the mix
1Preheat oven to 325 degrees. Prepare one 9 or 10 in. fluted or bundt pan; generously grease pan with some shortening and lightly dust with flour.
2Sprinkle nuts on the bottom of prepared pan.
3In a large bowl, combine cake mix, vegetable oil, and rum; beat with electric mixer until thoroughly mixed. Scrape sides of bowl with rubber spatula to ensure even mixing.
4Spoon the batter over nuts and smooth with back of spoon.
5Bake 1 hr. or until toothpick inserted into center comes out clean. Cool 10 min.
6Remove cake from pan and place on wire rack to cool completely.
8In a heavy saucepan over low heat, melt butter. Stir in water and sugar; Bring to a boil and boil for 5 min., stirring constantly so mixture does not burn. Stir in rum.
Remove from heat.
9Poke several holes in top of cake with a wooden skewer. Spoon warm rum glaze mix until absorbed. Continue to spoon mixture until most is absorbed.