Turning through the Sunday paper I ran across this classic Holiday recipe for rum cake. Light, moist and full of Rum. Ooh, and a wonderful Rum glaze! What did you expect form the House of Bacardi?

Here’s the recipe for the Cake:

1/2 cup BACARDI® Gold Rum
1 cup chopped pecans or walnuts
1 - 18 1/2 oz. package yellow cake mix
1 - 3 1/2 oz. package instant vanilla flavor pudding mix
4 eggs
1/2 cup vegetable oil
1/2 cup cold water

Preheat oven to 325 degrees. Grease and flour a 12-cup bundt pan or 10-cup tube pan and sprinkle nuts over bottom of pan.

In a large mixing bowl combine cake mix, pudding mix, eggs, Rum, oil and water. Using an electric mixer beat at low speed until moistened. Beat at high speed 2 minutes. Pour batter over nuts.

Bake 1 hour or until a skewer inserted in the cake comes out clean. Cool 15 minutes, then invert onto serving plate.

for the Glaze:

1/2 cup BACARDI® Gold Rum
1/4 cup butter
1 cup sugar
1/4 cup water

Melt butter in saucepan. Stir in sugar, water and Rum. Boil 5 minutes, stirring constantly. Remove from heat.

Prick top of cake with a fork. Spoon and brush glaze evenly over the top and sides. Allow cake to absorb glaze. Repeat until all the glazed is absorbed.

Check out Bacardi’s website for a video of this recipe and some more great holiday cocktails and desserts.

more holiday entertaining …

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