RUM CAKE

Cake:

1 cup chopped pecans

1 18 ½ -ounce package yellow cake mix

1 3 ¾ -ounce package instant vanilla pudding

4 eggs

½ cup cold water

½ cup salad oil

½ cup Bacardi dark rum (80 proof)

Glaze:

1/4 cup water

1/4 pound butter

1 cup granulated sugar

1/2 cup Bacardi dark rum (80 proof)

Preheat oven to 350° F.

Grease and flour tube pan. Sprinkle nuts over bottom of pan.

Mix all cake ingredients together. Pour batter over nuts in bottom of prepared pan..

Bake one hour, minimum, to one hour and 25 minutes, maximum. Cool.

Meanwhile, prepare glaze -- melt butter in a saucepan. Stir in water and sugar. Boil five minutes, stirring constantly. Remove from heat; stir in rum.
When cake has cooled, invert it on serving plate; prick top with skewer or long-tined fork. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze; then, repeat application of glaze until glaze-mixture is used up.

Serve with whipped cream.

This recipe has been kitchen tested from coast to coast.

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