Recipe(tried): Italian Rum Cake II (Bacardi Rum Cake)

Jo,, really sorry about that! "Rosolio" here is is a translucent Italian lemon-milk liqueur. Really delicious to drink. I guess it's not too easy to be located in your area? I had this in Ausrelia as many of our friends are of Italians background.

Anyway, I have found that recipe I talked about earlier. Awhiel ago, soomeone shared this recipe with me while I was trying out the Barcadi Rum. I eventually tried it (was reluctant as I am not a cake mix person and was very worried about the vanilla pudding as i really hate that stuff!) However, the result was a delicious cake to my greatest surprise! (Must admit that not all cake mix recipes are bad!)

ps: "Rosolia" is a disease , not a drink! ;)
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Can't remember who gave me this recipe...

Rum Cake from Bacardi Rum

1 cup chopped pecans or walnuts
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. jello instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi dark rum (80 proof)

Glaze:
1/4 lb. butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum (80 proof)

Preheat oven to 350 degrees. Grease and flour 10-inch tube pan 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. Allow cake to absorb glaze. Repeat till glaze is used up.

Note comes from the person who posted:
"obviously brand names are not really necessary but those listed certainly do make a great rum cake!!!! When I bring this to the office, you can smell the rum throughout the office until the last crumb is gone--which happens rather quickly--a great cake with coffee--if you like liquor-flavored dessert cakes!"