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Cake:
1 cup chopped pecans or walnuts
1 18-1/2 oz. pkg yellow cake mix
1 3-3/4 oz. pkg. Jell-O Vanilla Instant Pudding & Pie Filling Mix
4 eggs
1/2 cup cold water
1/2 cup Wesson Oil
1/2 cup Bacardi dark rum (80 proof)
Glaze:
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof)
Preheat oven to 325 deg. Grease and flour 10" tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Optional: Decorate with whole marachino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar. |
