Original Bacardi Rum Cake
  • 1 cup chopped pecans or walnuts
  • 1 18½ oz. yellow cake mix
  • 1 3½ oz. package vanilla Jell-O instant pudding mix
  • 4 eggs
  • ½ cup cold water
  • ½ cup vegetable oil
  • ½ cup Bacardi dark rum
  • ¼ lb. butter
  • ¼ cup water
  • 1 cup sugar
  • ½ cup Bacardi dark rum
  1. Grease and flour a 10” tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all the cake ingredients together and pour batter over nuts. Bake 1 hour in a 325° oven. Cool on rack, then invert onto serving plate. Prick top and spoon or brush glaze over top and side of cake until all the glaze has been absorbed.
  2. Glaze Melt butter in saucepan, stir in water and sugar, boil for 5 minutes, remove from heat. Stir in rum.
Recipe by Have You Eaten, SF? at https://haveyoueatensf.com/rumtopf-cake/