The Famous Bacardi Rum Cake

1 c Pecan or walnuts chopped

1 pk Yellow cake mix* (18 1/2 oz)

1 pk Jell-O Vanilla Instant*

- Pudding and Pie Filling - (3 1/4 oz) 4 Eggs

1/2 c Cold water

1/2 c Wesson oil

1/2 c Bacardi dark rum (80 proof)

---GLAZE

--- 1/4 lb Butter

1/4 c Water

1/2 c Bacardi dark rum (80 proof)

*Note: If using yellow cake mix with pudding already in the mix; omit instant pudding, use 3 eggs instead of 4; 1/3 cup oil instead of 1/2. Preheat oven to 325~F. Grease and flour 10" tube or 12-cup Bundt pan. Sprinkle nut over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving place. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate the top with border of sugar frosting or whipped cream (several little dollops) and sprinkle with shredded milk chocolate on each dollops. Source: Family Circle Advertisement/April 1982. -MARY WILSON BWVB02B
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