| Rum Cake
Cake:
one 18 1/2 ounce package of yellow cake mix
one 3 3/4 ounce package of instant vanilla pudding mix
4 eggs
1/2 cup of cold water
1/2 cup of oil
1/2 cup of dark rum
1 cup of chopped pecans
Glaze:
1 stick of butter
1/4 cup of water
1 cup of granulated sugar
1/2 cup of dark rum
whipped cream, optional
Cake: Combine the cake mix and pudding mix in large mixing bowl. Add eggs, water, oil and rum. Grease and flour a 10 inch tube pan. Sprinkle nuts in bottom of pan and pour batter over nuts. Bake for 1 hour in a 325ºF. preheated oven.
Glaze: Melt butter in sauce pan. Mix in water and sugar. Boil for 5 minutes stirring constantly. Remove from heat and stir in rum.
Invert cooled cake on plate. Stick holes in cake and drizzle glaze over top and sides. Allow cake to absorb glaze, then continue until all glaze is used. Garnish with whipped cream.
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