Susan,IL (2:51:52 PM) :

RUM CAKE

1 cup chopped pecans or walnuts
1 box (2 layer) yellow cake mix
1 4-serving box instant vanilla pudding mix
4 eggs
1/4 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum

Rum glaze (recipe follows)

Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan or 12-cup Bundt
pan. Sprinkle nuts over bottom of pan. Mix together the dry cake mix, dry pudding mix, eggs, cold water, oil and rum. Pour batter over nuts. Bake 1 hour, or until cake tests done. Cool. Invert on serving plate. Prick top all over with a toothpick. Drizzle and smooth glaze evenly over top and sides of cake,repeating until all glaze is absorbed. Makes 16 servings.

RUM GLAZE
1 stick of butter
1/4 cup water
1 cup sugar
1/2 cup dark rum

Melt butter in saucepan. Stir in water and sugar. Bring to a boil and cook 5 minutes, stirringconstantly. Remove from heat. Stir in rum.