Title: Bacardi rum cake
 Categories: Cake
      Yield: 12 Servings
 
      1 c  Chopped pecans (walnuts will
           -do)
 18 1/2 oz Box yellow cake mix (do not
           -use the sort with pudding
           -in the mix)
  3 3/4 oz Vanilla pudding mix
      4    Eggs
    1/2 c  Cold water
    1/2 c  Oil
    1/2 c  Rum

MMMMM---------------------------GLAZE--------------------------------
    1/4 lb Butter
    1/4 c  Water
      1 c  Sugar
    1/2 c  Rum
 
  Date: Mon, 29 Apr 1996 23:05:20 -0400
  
  From: Walt Gray  CAKE: Mix all cake ingredients
  together. Bake in bundt or tube pan at 325 for one hour. Let cool
  slightly and remove from pan. Glaze when cool.
  
  GLAZE: Melt butter in saucepan.  Stir in water and sugar.  Boil 5
  minutes, stirring constantly.  Remove from heat; add rum.
  
  In order to glaze the cake, first use a carving fork to poke holes in
  the top and sides of the cake.  Slowly spoon glaze over cake.  It
  will take a while for the cake to soak up all the glaze.  Sometimes
  it is necessary to let the cake stand for five minutes or so in the
  midst of glazing so it can absord the liquid. Then continue to glaze
  the cake until the glaze is all used up.
  
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