Recipe - Easy Rum Cake

CAKE
1 cup Chopped pecans
1 pack Yellow cake mix
1 pack Instant vanilla pudding
4 Eggs
One half cup Cold water
One half cup Vegetable oil
One half cup Dark rum

GLAZE
One fourth pound Butter
One fourth cup Water
1 cup Granulated sugar
One half cup Dark rum
Sugar frosting or whipped
cream, optional

CAKE: Preheat oven to 325 F. Grease and flour 10inch tube or square cake
pan. Sprinkle pecans over bottom of pan. Mix all ingredients for cake
together, pour batter over pecans in pan. Bake 1 hour. Cool and invert on
plate. Prick top and drizle glaze evenly over top. We used a nut picker and
put holes in the cake from the top to the bottom, all around the cake.
GLAZE: Melt butter in saucepan, stir in water and sugar. Boil 5 minutes
stirring constantly. Stir in rum. Pour over cake, cool. Cake may be
decorated with border of sugar frosting or whipped cream. We allowed the
cake to sit and the glaze ran through and off the cake. Every 30 minutes or
so, we would spoon the glaze off of the plate and pour it back on the top.
The glaze finally got stiff enough toward the end that it stuck to the top
and sides. It was wonderful. Definately TNT: Formatted for MC by
artguyer@ix.netcom.com and personnally recommended.
NOTES : Made for Thanksgiving, 1996.

Posted to TNT Prodigy's Recipe Exchange Newsletter 09 Jan 97

Recipe by: Cheryl Schneider's Mom, Barbara cookin@sover.net

From: kmeade@ids2.idsonline.com (The Meades)

Date: Thu, 9 Jan 1997 15:49:22 0500