They always say “eat dessert first”, so I wanted to start off with a dessert recipe. This one was sent to me by my sister-in-law Daneen.
1 cup chopped pecans or walnuts
1 box yellow cake mix
1 (3oz) package instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi dark rum (80 proof)
GLAZE:
1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi rum
Pre-heat oven to 325 degrees. Grease and flour 10″ tube pan or 12-cup bundt pan. Sprinkle nuts over bottom of pan.
Mix all cake ingredients together and pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate and prick top with fork. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
For glaze, melt butter in sauce pan. Stir in water and sugar. Boil 5 min., stirring constantly. Remove from heat. Stir in rum.
