Bizcocho de Ron
Ingredients Click Picture to Enlarge
The Cake:

1 box yellow cake mix
1 box vanilla instant pudding
1 c. chopped pecans
4 eggs
1/2 c. vegetable oil
1/2 c. water
1/2 c. dark rum
Pam-like spray

The Glaze:
1/4 lb. butter
1/4 c. water
1 c. sugar
1/2 c. dark rum
Maraschino cherries
The Cake:

Preheat the oven to 350°F.

You will need a bunt cake pan for this recipe.

Grease and flour the bunt cake pan well.

Sprinkle the pecans on the bottom of the cake pan.

In a bowl, mix the yellow cake mix, vanilla instant pudding, eggs, vegetable oil, water and dark rum, (and a little for the chef).

Mix well for about 2-3 minutes.

Pour the mix into the bunt cake pan and place in the oven.

Cook about an hour or until the knife comes out clean.

Turn cake over into a serving plate and let it cool for about 10-15 minutes.

The Glaze:

While the cake cools, we can make the glaze.

Melt the butter in a pan and add the water and the sugar.

Stir constantly for about 5-8 minutes then add the rum, (and a little for the chef). he he he..... Let it cool.

Poke the cake all over with a toothpick, so the glaze can sink in deep for a better taste.

Brush the top of the cake evenly with the glaze and drizzle some all over the cake.

Wait 5-10 minutes and re-brush the cake top and drizzle more glaze over the cake.

Repeat untill all the glaze is used up.

Let the cake soak well before serving with some cherries on the top.

Have a designated driver ready if you eat too much cake, he he he...........
Don't forget to email me a piece of cake.

Top it off with whipped cream as an added top.