Bacardi Rum Cake
CAKE
1 Cup chopped walnuts or pecans
1-18 ounce Package yellow cake mix
1- 3 ounce Package instant vanilla pudding mix, 4-serving size
4 eggs1/2 Cup cold water
1/2 Cup vegetable oil
1/2 Cup dark rum
GLAZE
1 stick butter
1 Cup sugar
1/4 Cup water
1/2 Cup dark rum
Preheat oven to 325F. Grease and flour Bundt pan. Sprinkle nuts over the bottom of the pan. Mix remaining ingredients together; beat well. Pour batter over nuts in pan.
Bake for 1 hour. Cool on wire rack for 15 minutes.
Invert onto serving plate. Prick holes in top of cake with a toothpick. Drizzle glaze evenly over cake.
For glaze:
Melt butter in saucepan. Stir in water and sugar. Bring to boil and boil 5 minutes, stirring constantly. Watch carefully as mixture boils over easily. Stir in rum.
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