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Ingredients: Cake: 1 cup chopped pecans/almonds 1 cup coarsely crushed rock sugar 1 cup washed yellow raisins 1 pkg yellow cake mix 1/4 tsp baking powder 1/8 tsp baking soda 1 pkg vanilla instant pudding 4 eggs 1/2 cup water 1/2 cup Margarine (melted, cooled) 1/2 cup Bacardi Amber Rum Glaze: 1/2 cup Margarine 1 cup sugar 1/4 cup water 1/2 cup Bacardi Amber Rum |
Preheat oven to 325 °F. Cake: Sprinkle nuts over bottom of very lightly greased 10-inch (25 cm) tube pan or 12 cup (3L) Bundt pan. Then sprinkle the coarsely crushed rock sugar over the nuts. Put the rum in a small bowl and add the washed raisins. Cover with plastic wrap and let it rest for 30 minutes. Stir together cake mix, pudding mix, raisins, baking powder, baking soda, eggs, water, margarine, and rum/raisin mixture. Pour batter over nuts and crushed rock sugar. Bake in 325°F (160°C) oven 1 hour or until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan. Invert onto serving plate; remove pan. Prick top and sides of the cake. Glaze: Melt margarine in medium saucepan. Stir in sugar and water. Boil 5 minutes, stirring constantly. Remove from heat. Gradually stir in the rum. Brush glaze evenly over top and sides of the cake. Allow cake to absorb glaze. Repeat until all the glaze is used. Optional: If you're not on some sort of diet, sprinkle the top with a bit of icing sugar just before serving. Makes 1 large cake. |