Braden Family Cookbook
CLASSIC BACARDI RUM CAKE K.F. Braden
Preheat oven to 325. Grease and flour 10" tube pan or 12 c bundt pan. Sprinkle nuts over bottom. Mix all cake ingredients together. Pour batter over nuts. Bake one hour, cool and invert on serving dish.
For glaze, melt butter in sauce pan, stir in water and sugar, boil 5 minutes, stirring constantly, remove from heat, stir in rum.
Drizzle and smooth glaze over top and sides, allow cake to absorb and repeat until glaze is used up.
Optional, decorate top with boarders of whipped cream and cherries.