Barcardi Rum Cake

FOR THE GLAZE
1/4 lb Butter
1/4 c Water
1 c Granulated sugar
1/2 c Barcardi dark rum

CAKE PREPARATION: Preheat oven to 325 F. Grease and flour 10″ tube or
12 cup Bundt pan. Sprinkle nuts over bottom of pan.

Now in a medium mixing bowl, mix all cake ingredients together and
pour over nuts.

Bake 1 hour or until a tooth pick inserted comes out clean. Let stand
to cool, then invert onto serving plate.

GLAZE PREPARATION: Melt butter in saucepan, then stir in the water and
sugar. Boil 5 min., stirring constantly. Remove from heat and stir in
rum.

COMBINE: Prick top of cake and drizzle and smooth glaze evenly over
top and sides. Allow cake to absorb glaze. Repeat till glaze is used
up.

Optional: May decorate with whole marachino cherries and border of
sugar frosting or whipped cream. Serve with seedeless green grapes
dusted with powdered sugar. Enjoy!