Rum Cake

This is a slightly altered version of the original Bacardi rum cake.  The glaze has twice the amount of rum originally called for.  

Although I don't like to use cake mixes (or anything prepared), I cave in every once in a while.  This cake is delicious and moist, full of rum flavor, and will actually get better as the days go by. 

Ingredients:

Batter:

1 package yellow cake mix 

1 package Instant Vanilla Pudding (4 servings size)

½ cup cold milk

½ cup vegetable oil

½ cup dark rum
4 eggs

Glaze:

1 stick unsalted butter

¼ cup water

1 cup granulated sugar

1 cup dark rum

Directions:

1. Preheat oven to 325 degrees F. Generously grease a 10 cup Bundt pan with butter or shortening, and dust with flour.
   
   Batter:
2. Sprinkle the nuts over the bottom of the prepared pan.
   
   
3. In a large bowl of an electric mixer, combine cake mix, pudding mix, eggs, water, milk, vegetable oil, and rum; beat until thoroughly mixed. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Spoon the batter over the nuts and smooth the surface with the back of a large spoon.
   
   Bake:
4. Bake 1 hour or until a long toothpick inserted in the center of the cake comes out clean. Remove from oven and place pan on a wire rack to cool. Do not remove from pan.
   
   Glaze:
5. In a small heavy saucepan over low heat, melt the butter. Stir in water and sugar; bring to a boil and boil for 5 minutes stirring constantly so mixture does not burn. Remove from heat. Stir in the rum.
   
   
6. Use a long toothpick or skewer (I use a knitting needle)  to poke several holes in the cake. Slowly pour the warm glaze over the cake in the pan, and allow to soak in. Invert onto a  plate.  I like to serve it with rum raisin ice cream and a dollop of whipped cream.  Decadent!