1 c Chopped pecans or walnuts
1 pk (18 «oz) yello cake mix
1 pk 3¬ Jello instant vanilla
Pudding mix
4 Eggs
1/2 c Cold water
1/2 c Wesson oil
1/2 c Bacardi dark rum (80 proof)
GLAZE INGREDIENTS:
1/4 lb Butter
1/4 c Water
3/4 c Granulated sugar
1/2 c Bacardi dark rum (80 proof
- FOR CAKE: Preheat oven to 325øF. Grease & flour 10″ tube or 13-cup BundtPan.
- 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 in many places (with something small like fork tines or a toothpick).
- Drizzle and smooth glaze evenly over top and sides. Allow cake to absorbglaze. Repeat until glaze is used completely. FOR GLAZE: Melt butter insaucepan. Stir in water & sugar. Boil 5 minutes, stirring constantly.
- Remove from heat. Stir in Rum. OPTIONAL: Decorate with whole maraschino
cherries and border of sugar frosting or whipped cream. Serve with seedlessgreen grapes dusted w/powdered sugar
