---------- Recipe via Meal-Master (tm) v8.05
  
       Title: THE FAMOUS BACARDI RUM CAKE
  Categories: Cakes, Holiday
       Yield: 10 To 12
  
       1 c  Pecan or walnuts chopped
       1 pk Yellow cake mix* (18 1/2 oz)
       1 pk Jell-O Vanilla Instant*
            - Pudding and Pie Filling
            - (3 1/4 oz)
       4    Eggs
     1/2 c  Cold water
     1/2 c  Wesson oil
     1/2 c  Bacardi dark rum (80 proof)
 -----------------------------------GLAZE-----------------------------------
     1/4 lb Butter
     1/4 c  Water
     1/2 c  Bacardi dark rum (80 proof)
  
     *Note:  If using yellow cake mix with pudding already in the mix; omit
   instant pudding, use 3 eggs instead of 4; 1/3 cup oil instead of 1/2.
   
     Preheat oven to 325~F.  Grease and flour 10″ tube or 12-cup Bundt pan.
   Sprinkle nut over bottom of pan. Mix all cake ingredients together. Pour
   batter over nuts. Bake 1 hour. Cool. Invert on serving place. Prick top.
   Spoon and brush 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 the top with border of sugar frosting or whipped
   cream (several little dollops) and sprinkle with shredded milk chocolate on
   each dollops.
   
     Source:  Family Circle Advertisement/April 1982.
  
   -MARY WILSON  BWVB02B
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