Previously, I gave you a rum cake recipe from a friend of mine. It actually was not a legitimate recipe and just made for a good laugh! This recipe is very legitimate. It is so easy and made with Bacardi Rum and Jello pudding. In fact the recipe recommends you use Bacardi Rum and Jell-O pudding. This is one of my family’s favorites during the holidays.
 
1 cup chopped walnuts or pecans
1 18 ½ ounce of yellow cake mix*
1 3 ¾ ounce pkg of Jello-O vanilla instant pudding and pie filling
4 eggs
½ cup cold water
½ cup cooking oil
½ cup Bacardi dark rum 80 proof
.
*If using cake mix with pudding already in it, omit the pudding and use 3 eggs instead of 4, 1/3 cup of oil instead of ½.
 
Glaze:                                                                
 
¼ lb. of butter (or 1 stick)
¼ cup water
1 cup granulated sugar
½ cup Bacardi Rum
 
Preheat oven to 325 degrees. Grease and flour a 10” tube or 12 cup Bundt pan sprinkle nuts in bottom of pan. Mix all ingredients together and bake l hour. 
 
Cool. Invert cake on plate and prick top so when you brush the glaze on the cake it will be able to absorb the glaze better. Brush the glaze evenly over top and sides until the glaze is gone.
 
Glaze directions;
 
Melt butter, water, and sugar in pan. Boil, stirring constantly for 5 minutes. Remove from heat and add rum. 
 
Keep cake in a covered cake plate and it will stay moist and the flavor will be more intense and wonderful.
 
Enjoy
Gogi