ORIGINAL BACARDI RUM CAKE RECIPES

Steps:

• Preheat oven to 325 degrees. Prepare one 9 or 10 in. fluted or bundt pan; generously grease pan with some shortening and lightly dust with flour.
• Sprinkle nuts on the bottom of prepared pan.
• In a large bowl, combine cake mix, vegetable oil, and rum; beat with electric mixer until thoroughly mixed. Scrape sides of bowl with rubber spatula to ensure even mixing.
• Spoon the batter over nuts and smooth with back of spoon.
• Bake 1 hr. or until toothpick inserted into center comes out clean. Cool 10 min.
• Remove cake from pan and place on wire rack to cool completely.
• GLAZE
• In a heavy saucepan over low heat, melt butter. Stir in water and sugar; Bring to a boil and boil for 5 min., stirring constantly so mixture does not burn. Stir in rum. Remove from heat.
• Poke several holes in top of cake with a wooden skewer. Spoon warm rum glaze mix until absorbed. Continue to spoon mixture until most is absorbed.

Steps:

• Preheat oven to 325 F. Grease and flour 10" tube or 12-cup Bundt pan.
• Sprinkle nuts over bottom of pan. Mix all cake ingredients together (cake mix, pudding mix, eggs, water, oil and 1/2 cup Bacardi). Pour batter over nuts.
• Bake 1 hour.
• Cool. Invert on serving plate.
• Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
• FOR GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.