Rum Cake

INGREDIENTS:

CAKE
1 cup chopped toasted pecans or walnuts
1 18½ oz yellow cake mix
1 3¾ oz instant vanilla pudding mix
4 eggs
½ cup cold water OR milk
½ cup vegetable oil
½ cup Bacardi dark rum

GLAZE
½ cup butter
¼ cup water
1 cup sugar
½ cup Bacardi dark rum

 

INSTRUCTIONS:

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. Beat for 2 minutes on high speed with electric mixer. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving
plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

For glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

OPTIONAL: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream.