Bacardi Rum Cake

When my mom passed over 15 years ago, one of the lasting momentos I received was one of her personal cookbooks. No i'm not talking about one from some random author, the one she wrote her favorite recipes in. Now my Mom was a fabulous cook, and she had many but unfortunately we could only find one (not even the best one!) Luckily, my Dad found it not so long ago, and I have discovered some really fun (random) recipes that i've been trying week by week. 

For Easter I actually made three of her favorite dishes, and one of them included the 1970's hit "Bacardi Rum Cake" while at first I thought this was some special recipe, turns out this is a recipe Bacardi famously included in all of their magazine ads for Mom's to make. So while it's not one of my Mom's personal recipes,  it was still fun to make and eat this weekend. 

Cake: 

1 C. Chopped Pecans or Walnuts (I opted out on this since i'm allergic) 

1 Pkg Yellow Cake Mix

1 3 3/4 oz Vanilla Pudding

4 Eggs

1/2 C. Cold Water

1/2 C. Oil

1/2 C. Dark Bacardi Rum 

Glaze: 

1 Stick Butter

1/4 C. Water

1 C. Sugar

1/2 C. Dark Bacardi Rum

Preheat oven 325 degrees. Grease and flour 10 cup bundt pan. Sprinkle with nuts. Mix all cake ingredients together. Pour over nuts. Bake one hour or until brown. Cool. Invert and prick sides for the glaze to stick. Then drizzle and brush evenly over top & sides. 

I personally sprinkled powered sugar to make it look a little bit prettier, and added fruit along the sides. 

Enjoy!