I got this recipe from my good friend Cindy Hays Beatty. Her niece Jennifer brought this to a family gathering and everyone just had to have the recipe!
INGREDIENTS
- 1 cup chopped nuts or walnuts
- 1, 18 ounce package yellow cake mix
- 1, 3 ¾ ounce package Jello vanilla instant pudding or pie filling
- 4 eggs
- ½ cup cold water
- ½ cup Wesson oil
- ½ cup Bacardi dark rum (80 proof)
GLAZE
- ¼ pound – butter (1 stick)
- ¼ cup water
- 1 cup sugar
- ½ cup Bacardi dark rum
DIRECTIONS
Preheat oven 325°. Grease and flour 10” tube pan or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix cake ingredients together. Pour batter over nuts. Bake 1 hour, or until toothpick inserted into middle of cake comes out clean. Cool and invert on serving plate.
Prepare the glaze. Melt butter, stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.
Take an ice pick and poke holes in top of cake. Spoon/brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
Speak Your Mind