Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Chopped pecans or walnuts
1 pk (181/2 oz) yello cake mix
1 pk 31/4 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 325°F. Grease & flour 10" tube or 13-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 in many places (with something small like fork tines or a toothpick).
Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb
glaze. Repeat until glaze is used completely.
FOR GLAZE: Melt butter in saucepan. 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 seedless green grapes
dusted w/powdered sugar
