Directions: |
Directions:1. Place a rack in the center of the oven and preheat the oven to 325º. Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Sprinkle the pecans or walnuts in the bottom of the pan. Set pan aside.
2. Place the cake mix, pudding mix, oil, water and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Increase the speed to medium and beat 2 minutes more, scraping down the sides if needed. The batter should look thin and smooth. Pour the batter into the prepared pan and place in the oven.
3. Bake the cake until its golden brown and springs back when lightly pressed with your finger 58-60 minutes. Remove the pan and place it on a wire rack to cool for 20 minutes. Run a long sharp knife around the edge of the cake and invert it on a serving platter. Poke holes in the top of the cake with a wooden skewer or tooth pick.
4. Prepare the glaze. Place the butter in a small saucepan and melt it over low heat, 2 to 3 minutes. Add the water and sugar, stirring. Increase the heat to medium and bring the mixture to a boil. Remove the pan from the heat slightly and let the glaze simmer until thickened, 4 to 5 minutes, stirring constantly. Remove the pan from the heat and stir in the rum. Spoon the glaze over the warm cake, allowing it to seep into the holes and drizzle down the sides and into the center of the cake. Allow the cake to cool completely before slicing.
5. Store this cake, covered in aluminum foil or plastic wrap at room temperature for up to 4 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil for up to 4 months. Thaw the cake overnight on the counter before serving. |
This recipe for Bacardi Rum Cake is from