Bacardí rum cake recipe

Courtesy of Cocina Cubana Club by Pascual Pérez and chef Sonia Martínez

1 cup chopped pecans or walnuts
1 (18 1/2 oz.) pkg. Yellow cake mix
1 (3 3/4 oz) pkg. Jello Vanilla instant pudding & pie filling
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum

Glaze:

1/4 lb. Butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum

Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup bundt pan.

Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving place. Prick top all over. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till 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.

Taken from http://www.tasteofcuba.com/bacardirumcake.html