Bacardi Rum Cake

Try this not-so-healthy, but delightful dish with a Cuba twist. Using rum from the Bacardi family of spirits, Bacardi Rum Cake, bought or homemade, is an instant hit!

Cake Ingredients

• 1 c. chopped pecans or walnuts
• 1 pkg. Whole Foods natural yellow cake mix
• 1 pkg. Jell-O vanilla instant pudding & pie filling
• 4 eggs
• 1/4 c. Wesson oil

Glaze:

• 1/2 c. low fat margarine
• 1/4 c. water
• 1 cup sugar
• 1/2 c. Bacardi family rum (80 proof)

Directions

Preheat oven to 325 degrees. Spread a layer of chopped nuts at the bottom of a 10 inch tube or fluted tube pan. Grease with margarine or spray with Pam pure vegetable cooking spray.

Combine ingredients in a large bowl. Blend with cake blender for 4 minutes until smooth. Pour evenly into baking pan. Bake at 325 degrees for 1 hour or until cake is golden brown and can be peeled from the side of the pan. Cool. Turn cake over onto serving plate.

Combine water, sugar, and margarine until mixture comes to a boil. Stir for 5 minutes. Add cup of Bacardi family rum. Stir until blended. Drizzle warm glaze over cake.

This dessert is fantastic with any Cuba rum in the Bacardi Family.