| RUM CAKE 1 c. chopped pecans 1 (18 1/2 oz.) pkg. yellow cake mix 1 (3 3/4 oz.) pkg. vanilla instant pudding 4 eggs 1/2 c. cold water 1/2 c. corn oil 1/2 c. dark rum --GLAZE:-- 1/4 lb. butter 1/4 c. water 1 c. granulated sugar 1/2 c. dark rum Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12 cup Bundt pan . Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour; cool. Invert on serving plate. Prick holes in top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. For glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Border cake with sugar frosting or whipped cream. |