Can I use Bacardi Superior rum in a rum cake?

I'm planning on making a rum cake, but only have clear rum at the moment. Has anyone tried it with the clear rum? Will it affect the taste much?|||The clear rum doesn't have as high of a sugar content so it won't taste as sweet. The darker the rum the better.....|||Will it affect the taste much.? Nope I pretty sure didn't affect





Prep:10m Cook:60m Servings:6





Ingredients





1 c. chopped, toasted pecans or walnuts, whichever you prefer


1 18 1/2-ounce yellow cake mix


1 1 3/4-ounce (4-serving) instant vanilla pudding mix


4 eggs


1/2 c. cold milk


1/2 c. vegetable oil


1/2 c. Bacardi dark rum. . .I believe I used Appleyard Jamaican Rum this last time


Glaze:


1/2 c. butter (1 cube)


1/4 c. water


1 c. sugar


1/2 c. dark rum





Directions





Cake:


Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over the top of the cake. Use pastry brush or spoon to put extra dripping back on cake.


Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.


**Note: The rum will cause steam. Be careful not to burn yourself.|||It will be fine. There are enough other flavors in the cake that light or dark rum won't make much if any difference. I'm sure it will be delicious.|||sure why not





can i jave a slice yummy yummy in my tummy|||of course|||yes