Snooks Bacardi Rum Cake

Author

Unknown

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Recipe

Cake

Measurements	Ingredients
One Cup	Chopped Pecans or Walnuts
One Package	Yellow Cake Mix (2 Layer Size)
One Package (Small)	Vanilla Instant Pudding Mix
Four	Eggs
$\frac{1}{2}$ Cup	Cold Water
$\frac{1}{2}$ Cup	Oil
$\frac{1}{2}$ Cup	BACARDI Dark Rum (80 Proof)

Glaze

Measurements	Ingredients
One Cup	Sugar
One Stick	Butter or Margarine
$\frac{1}{4}$ Cup	Water
(Implied from cake ingredients)	Rum (Added after boiling, amount to taste, maybe $\frac{1}{4}$ to $\frac{1}{2}$ cup)

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Instructions

Cake

1. Preheat oven to 325°F. Spray a pan (a bundt pan is traditional for this type of cake) with non-stick spray like Pam.
2. Sprinkle one cup of chopped pecans or walnuts on the bottom of the prepared pan.
3. Combine the yellow cake mix, vanilla instant pudding mix, four eggs, $\frac{1}{2}$ cup of cold water, $\frac{1}{2}$ cup of oil, and $\frac{1}{2}$ cup of Bacardi dark rum in a large mixing bowl.
4. Blend the ingredients, then beat for 2 minutes (e.g., with an electric mixer at medium speed).
5. Pour the batter over the nuts in the pan.
6. Bake at 325°F for 60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cake in the pan for 15 minutes before preparing the glaze.

Glaze

1. While the cake is cooling, combine one cup of sugar, one stick of butter or margarine, and $\frac{1}{4}$ cup of water in a saucepan.
2. Bring the mixture to a boil and boil for 5 minutes, stirring constantly.
3. Remove the pan from the heat and stir in the rum.
4. Return the pan to the heat and just bring it to a boil.
5. Prick the warm cake all over with an ice pick or skewer.
6. Spoon the warm glaze over the warm cake (while it’s still in the pan), allowing it to soak in.

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