BACARDI RUM CAKE

1 cup pecans; finely chopped
1 package yellow cake mix
1 (3 ounce) package vanilla pudding mix
4 large eggs
1/2 cup cold water
1/2 cup oil
1/2 cup dark Bacardi rum
FOR THE GLAZE:
1/4 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark bacardi rum

Preheat oven to 325 degrees F. Grease and flour a 10 cup Bundt pan.

Sprinkle chopped pecans in bottom of pan.

Pour batter of water, cake mix, pudding mix, eggs, oil and rum over the nuts in the pan.

Bake 1 hour or until done by toothpick test. Cool and invert onto cake rack.

TO MAKE THE GLAZE:
Melt and stir all ingredients for the glaze except rum over low heat for 5 minutes, keep stirring and wiping sides of pan.

Take an ice pick or wooden spoon handle and make many holes in cake. Keep drizzling on the glaze until it is all absorbed. You cannot rush this part. Let the cake sit until ready to serve.

This cake will keep well and is better the next day. It will always be very moist.

By: Bacardi
Makes 12 servings