Recipe - Bacardi Rum Cake

1 cup Chopped pecans (walnuts will
do)
18 One half ounce Box yellow cake mix (do not
use the sort with pudding
in the mix)
3 Three fourths ounce Vanilla pudding mix
4 Eggs
One half cup Cold water
One half cup Oil
One half cup Rum

GLAZE
One fourth pound Butter
One fourth cup Water
1 cup Sugar
One half cup Rum

Date: Mon, 29 Apr 1996 23:05:20 0400

From: Walt Gray waltgray@mnsinc.com
CAKE: Mix all cake ingredients together. Bake in bundt or tube pan at 325
for one hour. Let cool slightly and remove from pan. Glaze when cool.

GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes,
stirring constantly. Remove from heat; add rum.

In order to glaze the cake, first use a carving fork to poke holes in the
top and sides of the cake. Slowly spoon glaze over cake. It will take a
while for the cake to soak up all the glaze. Sometimes it is necessary to
let the cake stand for five minutes or so in the midst of glazing so it can
absord the liquid. Then continue to glaze the cake until the glaze is all
used up.

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