Title: Bermuda Bacardi Rum Cake
Categories: None
Yield: 1 Servings

------------------------------------CAKE------------------------------------
1 c Chopped pecans or walnuts
1 Box yellow cake mix (18 1/2
-oz)
1 pk Vanilla instant pudding &
-pie filling (3 3/4 oz)
4 Eggs
1/2 c Cold water
1/2 c Cooking oil
1/2 c Dark rum (80 proof)

-----------------------------------GLAZE-----------------------------------
1/4 lb Butter (or marg)
1 c Sugar
1/4 c Water
1/2 c Dark rum

Source: Goslings', Bacardi Int'l Recipe Card

Cake: Preheat oven to 325F. Grease and flour 10" tube or 12 cup bundt pan.
Sprinkle nuts over bottom of pan using a spoon to gently push them up the
sides of the pan a little. Mix all cake ingredients. Pour batter over
nuts. Bake 1 hour (check at 45-50mins). Cool. Invert on serving place.
Prick the top with a skewer or fork. Spoon & brush glaze evenly over top &
sides.

Glaze: Melt butter. Stir in water and sugar. Boil 5 minutes while
stirring constantly. Remove from heat & stir in rum.

Glaze application: You want the glaze to be soaked as far into the cake as
possible. You have to be patient. I have two methods I find work. First
i push a fork in about 1 1/2 inches and gently pry open the hole - then i
dribble glaze down the fork and let the cake soak it up as i go. The
second method is much more successful - i use the fork the same way but i
use a childs medicine dropper (the kind with the bulb on the end) and
inject the glaze right into the cake.

Notes: Kahluha can be substituted for rum. If using yellow cake mix with
pudding already in it; omit instant pudding, use 3 eggs instead of 4, 1/3 c
of oil instead of 1/2. This cake is best left to sit for a day before
consumption.

Posted to FOODWINE Digest 22 October 96

Date: Wed, 23 Oct 1996 11:54:43 -0400

From: Rod Grant