Rum Cake Recipe

• 1 1/2 c. pecans or possibly black walnuts, minced
• 1 yellow cake mix
• 2 sm. boxes French vanilla instant pudding
• 4 Large eggs
• 1/2 c. cool water
• 1/2 c. Wesson oil
• 1/2 c. Bacardi Dark rum (80 proof)
• GLAZE
• 1/4 lb. butter
• 1/4 c. water
• 1 c. granulated sugar
• 1/2 c. Bacardi dark rum

1. Preheat oven to 325 degrees.
2. Grease 10 inch tube pan.
3. Sprinkle 1 c. of nuts over bottom of pan.
4. Mix all cake ingredients together including 1/2 c. nuts.
5. Pour batter over nuts and bake for 1 hour.
6. Cold.
7. Put on serving plate and brush glaze proportionately over top and sides.
8. Allow cake to absorb and repeat till all the glaze is used up.
9. To mix glaze heat butter in saucepan, stir in water and sugar.
10. Boil 5 min, stirring constantly.
11. Remove from heat and stir in rum.

pecans, yellow cake, eggs, water, wesson oil, bacardi, butter, water, sugar, rum

Taken from cookeatshare.com/recipes/rum-cake-28915 (may not work)