---------- Recipe via Meal-Master (tm) v8.05
  
       Title: BACARDI RUM CAKE 1
  Categories: Cakes
       Yield: 1 Servings
  
            -Cake:
       1 c  Chopped pecans or walnuts
      18 oz Pkg. yellow cake mix
       3 oz Pkg. vanilla instant
            -pudding
       4    Eggs
     1/2 c  Cold water
     1/2 c  Oil
     1/2 c  80 proof dark rum
  
    Preheat oven to 325 degrees. Grease & flour a 10″ tube or 12-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.
    Drizzle & smooth GLAZE (below) evenly over top & sides. Allow cake to
   absorb glaze. Repeat until glaze is used up.
   
    Glaze: 1/4 lb. butter 1/4 cup water 1 cup sugar 1/2 cup 80 proof dark rum
   
    Melt butter in saucepan. Stir in water & sugar. Boil 5 minutes, stirring
   constantly. Remove from heat. Stir in rum.
   
    From The Cookie Lady’s Files Message 291 Thu Dec 02, 1993
  
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