Title: BACCARDI RUM CAKE
Categories: Cakes
Yield: 1 Servings
1 c Chopped pecans
1 pk Yellow cake mix
1 pk Vanilla pudding mix; 3.4 ozs
Or french vanilla pudding mi
4 Eggs
1/2 c Cold water
1/2 c Baccardi dark rum
-----rum sauce-----
1 Butter
1 c Sugar
1/4 c Water
1/2 c Baccardi dark rum
Grease and flour a bundt pan. Sprinkle pecans evenly on the bottom. Mix
remainder of ingredients well, and pour over nuts. >> Bake at 350 degrees,
or until a toothpick comes out clean. Remove from oven, and let sit a few
minutes. Invert onto a rack. Using an icepick...poke holes all over cake
(top, sides and bottom). Place back into bundt pan. Rum Sauce: In a
saucepan, combine butter, water and sugar; bring to a boil for 5 minutes.
Stir in Baccardi Rum...let cool completely.(This will be very syrupy.) Pour
over cake, and let sit several minutes to soak up all of the syrup. Invert
onto serving tray. NOTE: The person I got this recipe from, said she likes
to let the cake set for 2 days before serving. To quote her: "This is
absolutely delicious, and is very "rummy"...you may decrease the amount of
rum used, if you think the flavor is too intense. Just use 1/2 of the Rum
Sauce."
