Bacaradi Rum Cake

Course :	Cakes
From:	HungryMonster.com
Serves:	1

Ingredients:

		---CAKE---
1	cup	chopped pecans
1	package	yellow cake mix*
1	package	jell o vanilla instant pudding -- (3 3/4 oz.)
4	large	eggs
1/2	cup	cold water
1/2	cup	cooking oil
1/2	cup	barcardi rum
		---GLAZE:
1/2	cup	butter
1/4	cup	cooking oil
1	cup	granulated sugar
1/2	cup	bacardi rum

Preparation:

*If using yellow cake mix with pudding already in the mix, omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2. Directions: Preheat oven to 325·. 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 plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.Optional: Decorate with border of sugar frosting or whipped cream.

Nutritional Information:

4088 Calories (kcal); 354g Total Fat; (75% calories from fat); 32g Protein; 224g Carbohydrate; 996mg Cholesterol; 1165mg Sodium