Barcardi Rum Cake
CAKE:
1 Cup chopped pecans or walnuts
1 pkg (2-layer) yellow cake mix
1 pkg Jell-O vanilla instant pudding
4 eggs
1/2 cup water
1/4 cup oil
1/2 cup Barcardi Dark rum
SYRUP:
1 cup sugar
1/2 cup butter
1/4 cup water
1/2 cup Barcardi Dark rum
Sprinkle nuts in the bottom of greased and floured 10-inch tube pan
Combine cake mix, pudding mix, 1/2 cup water, eggs, oil, 1/2 cup rum in large bowl. Blend, then beat at medium speed for 4 minutes. Pour into pan . Bake at 325 for 1 hour. Cool in pan 15 minutes before inverting onto serving plate.
Meanwhile , make syrup by combing sugar, butter and 1/4 cup of water in saucepan. Cook and stir until mixture comes to a bowl. Boil 5 minutes, stirring constantly. Stir in 1/2 cup rum and bring to boil. Invert cake onto serving plate and prick holes into the top. Carefully soon syrup over top of warm cake.
BetK
