BACARDI RUM CAKE
Also see Article on Bermudian Cuisine
1 cup pecans -- chopped
1 18.5 oz. yellow cake mix
3 3/4 oz. Jell-O Instant Vanilla pudding
4 eggs
1/2 cup water -- cold
1/2 cup corn oil
1/2 cup Bacardi dark rum (80 proof)
1/4 pound butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum
Directions
Butter and flour a bundt pan.
Sprinkle the nuts on the bottom of the pan.
Mix all cake ingrediebts together.
Pour batter over nuts.
Bake 1 hour at 325 degrees.
Allow to cool.
While still warm, poke holes in the cake with a wooden spoon.
Using these ingredients: 1/4 lb. butter, 1/4 c. water, 1 cup sugar, 1/2 cup Bacardi dark rum, melt the butter, water and sugar together.
Bring to a boil for 5 minutes stirring constantly.
Remove from heat and stir in rum.
Place cake on a serving plate. Pour over the warm cake...make sure it seeps in the holes.
Decorate with grapes with dusted powdered sugar.
NOTES: Use walnuts instead of pecans.
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