Cake:. Stir in water & sugar. Grease heavily & flower 10" tube or 12 cup bundt pan. Ingredients: Sugar, Enriched Flour, Vegetable Oil, Mono and Diglycerides, Lecithin, (Emulsifiers) Non Fat Dry Milk, Modified Food Starch, Baking Soda, Salt, Xantan Gum, Natural and Artificial Flavoring, Vegetable Color, Frozen Whole Eggs, Bacardi Rum , Walnuts Glaze:. Sprinkle chopped nuts over the bottom of pan. Strain mixture and stir in rum. Serve at room temperature over cakes. Poke holes in top & side of cake with toothpick allowing cake to absorb glaze. 2 tbsp dark rum, brandy or grand mariner; Whisk eggs and sugar until light and fluffy, set aside. Cook over high heat for 2 minutes, stir constantly. Invert on serving plate. Everyone in his office loved the extra rum sauce on the side. This is the same recipe from the Bacardi Rum recipe book which I got over 30 years ago at Cappy Liquors in Medford, Mass. I have baked this for many years at Christmas time and everyone loves it. Once cream begins to bubble on the outside of the pan, scrape the egg mixture into the cream. The one change I made was I used the cake mix with pudding plus an extra box of instant pudding to make this the most moist cake, similar to a pound cake in consistency. Scald cream and vanilla in a medium pan. The original recipe calls for brushing all of the rum sauce on the cake, but I like to only brush half of the sauce on the cake, and reserve the rest for drizzling over the cake when serving. Cool. Bake for 1 hour. This actual cake was used to celebrate the 50th birthday of one of my husband’s work friends. Melt butter in sauce pan. Pour batter over nuts. Mix all ingredients together.