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Ingredients
- 1 1/2 c. pecans or possibly black walnuts, minced
- 1 yellow cake mix
- 2 sm. boxes French vanilla instant pudding
- 4 Large eggs
- 1/2 c. cool water
- 1/2 c. Wesson oil
- 1/2 c. Bacardi Dark rum (80 proof)
- GLAZE
- 1/4 lb. butter
- 1/4 c. water
- 1 c. granulated sugar
- 1/2 c. Bacardi dark rum
Directions
- Preheat oven to 325 degrees. Grease 10 inch tube pan. Sprinkle 1 c. of nuts over bottom of pan. Mix all cake ingredients together including 1/2 c. nuts. Pour batter over nuts and bake for 1 hour. Cold. Put on serving plate and brush glaze proportionately over top and sides. Allow cake to absorb and repeat till all the glaze is used up.
- To mix glaze heat butter in saucepan, stir in water and sugar. Boil 5 min, stirring constantly. Remove from heat and stir in rum.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 12 servings | |
| Calories 317 | |
| Calories from Fat 217 | 68% |
| Total Fat 24.85g | 31% |
| Saturated Fat 6.78g | 27% |
| Trans Fat 0.23g | |
| Cholesterol 93mg | 31% |
| Sodium 111mg | 5% |
| Potassium 61mg | 2% |
| Total Carbs 22.51g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 18.67g | 12% |
| Protein 3.14g | 5% |
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