Recipe - Beckys Favorite Rum Cake

CAKE
1 cup Pecans; chopped
3 Eggs
1/3 cup Oil
18 One half ounce Yellow cake mix
One half cup ;Water, cold
One half cup Rum, dark (80 proof)

GLAZE
One fourth pound Butter
1 cup Sugar, granulated
One fourth cup ;Water
One half cup Rum, dark (80 proof)

Preheat oven to 325F. Grease and flour 10" tube or 12cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini