Rum Cake

By Paul

Cake:

1 cup chopped pecans or walnuts

1 18-1/2 oz. pkg. yellow cake mix

1 3-3/4 oz. pkg. Jell-O Vanilla Instant Pudding and Pie Filling

4 eggs

1/2 cup cold water

1/2 cup Wesson oil

1/2 cup Meyer's Dark rum (80 proof)

*If using yellow cake mix with pudding already in the mix: omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of ½.

Glaze:

1/4 lb. butter

1/4 cup water

1 cup granulated sugar

1/2 cup Bacardi dark rum (80 proof)

 Preheat oven to 325°F Grease and flour 10" 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 top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

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

Optional: Decorate with border of sugar frosting or whipped cream.