Utensils

• Stand Mixer
• Bowl Scraper
• Measuring cups
• Measuring spoons
• Nut Chopper
• 10 inch tube pan
  -or-
  12 cup bundt pan

Cake ingredients

• 1 cup chopped pecans or walnuts
• 18 oz yellow cake mix
• 3¾ oz instant vanilla pudding mix
• 4 eggs
• ½ cup cold water
• ½ cup wesson oil
• ½ cup Bacardi Select dark rum (80 proof)

Glaze Ingredients

• ¼ cup butter
• 1 cup granulated sugar
• ½ cup Bacardi dark rum (80 proof)
• ¼ cup water
  

Cake Directions
Preheat oven to 325° F.
Grease and flour 10 inch tube or 12 cup bundt pan.
Sprinkle chopped nuts over bottom of pan.
Beat all cake ingredients together until batter is smooth and silky.
Pour cake batter over nuts.
Bake cake for 1 hour.
Cool then invert on a plate.
Prick top and sides with a fork to allow cake to absorb the glaze.
Spoon glaze mixture over the top and sides of the cake until all
of the glaze is absorbed into the cake.
Glaze Directions
Melt butter in a pan and slowly stir in the water and sugar.
Boil sugar and water mixture for 5 minutes stirring constantly.
Remove from heat and stir in rum.

Labels: recipe