I have never been a drinker and rum is not my favorite if I was going to drink but it sure is good in this cake. It just gives it that extra little something special. You would have to eat a lot of this cake to have any problem with driving. Ha! I prefer the dark rum to the light but that is a matter of personal choice or maybe what you happen to have in the liquor cabinet.

BACARDI RUM CAKE

1 1/4 cup chopped pecans
1 18 1/2 oz yellow cake mix without pudding
1 package of instant vanilla pudding mix
4 eggs
1/4 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi light or dark rum (80 proof)

Preheat the oven to 350F. Grease and flour a 10" tube or 12 cup bundt pan. Sprinkle nuts over the bottom of the pan. Mix all the cake ingredients together. Pour the batter over the nuts. Bake about one hour. Cool for approximately 30 minutes and invert onto a serving plate. Prick all over the top of the cake with a toothpick. Drizzle and smooth glaze over the top and sides allowing the glaze to soak into the cake. Keep spooning the glaze over the cake until it has all been absorbed.

GLAZE

1/4 pound butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi Rum

Melt butter in a medium size saucepan. Stir in water and sugar and boil for 5 minutes, stirring constantly. Remove from the heat and cool slightly. Stir in the rum slowly so it doesn't splatter. While warm, spoon over the cake.

As always I enjoy this with a big glass of ice-cold milk or a cup of good coffee.

Learn more about this author, Bill Whitney.
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