Braden Family Cookbook

Chuck Braden

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CLASSIC BACARDI RUM CAKE                             K.F. Braden

1 c chopped pecans or walnuts

1 18 1/2oz pkg. yellow cake mix

1 3 3/4 oz pkg. instant vanilla pudding and pie filling

4 eggs

½ c cold water

½ c Wesson oil

½ c Bacardi dark rum ( 80 proof)

 Glaze

1/4 lb. butter

1/4 c water

1 c sugar

½ c Bacardi dark rum (80 proof)

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.