Island Plunder Rum Cake

• 1 cup pecans, chopped
• 15 1/4 ounces yellow cake mix
• 3 1/2 ounces instant vanilla pudding
• 1/3 cup canned peaches, drained
• 2 eggs
• 1 1/2 cups cold water
• 1/2 cup canola oil
• 1/2 cup rum
• 2 tablespoons crystallized ginger
• 2 tablespoons golden raisins
• 2 tablespoons coconut flakes
• Glaze
• 1/4 cup honey
• 1/4 lb butter
• 1/4 cup water
• 1/2 cup rum
• 1 lime, zest of

1. Preheat oven to 325u0b0F.
2. Spray bundt pan with cooking spray. Sprinkle in chopped pecans. Set aside.
3. Using a blender, pulse peaches until liquid.
4. Mix all cake ingredients together including peaches, except raisins. Pour mixture into bundt pan. Add golden raisins, distributing evenly.
5. Bake for 1 hour. Test with toothpick. If inserted toothpick comes out clean, your cake is done. Cool for 1/2 hour.
6. Invert on a cakeplate. Remove from pan.
7. Poke holes in cake using a fork.
8. Pour glaze equally over the cake to distribute.
9. For glaze:
10. Melt butter in pan.
11. Stir in water and rum.
12. Add honey and boil 5 minutes, stirring constantly.
13. Remove from heat.
14. Add zest of one lime.
15. *You may use ground ginger in place of crystallized ginger in the cake mixture, but use 1/2 amount.

pecans, cake mix, vanilla pudding, peaches, eggs, cold water, canola oil, rum, ginger, golden raisins, coconut flakes, honey, butter, water, rum, lime

Taken from www.food.com/recipe/island-plunder-rum-cake-501169 (may not work)