Recipe - Lemon Rumcake

CAKE
One half cup Chopped pecans
18 One half ounce Yellow cake mix
3 One fourth ounce Instant lemon pudding mix
One half cup Rum
One half cup Water
One half cup Oil
4 Eggs

GLAZE
1 cup Sugar
One fourth pound Butter
One fourth cup Lemon juice
Zest from one lemon
One fourth cup Rum

Directions: Preheat oven to 325 degrees. Grease and flour a Bundt pan (or a
11" diameter decorative jello ring mold). Put chopped nuts in the bottom of
the pan. Put cake and pudding mixes in a large mixing bowl and add the rum,
water oil and eggs. Mix for 2 minutes. Bake at 325 for 5060 minutes, or
until a cake tester comes out clean.

When the cake is almost done, prepare the glaze by boiling and stirring the
sugar, butter, lemon juice and lemon rind for 23 minutes. Remove from
heat, let cool slightly, and then stir in the rum.

Remove cake from oven and spoon hot glaze over the bottom, but mostly
between the cake and the sides (and center) of the pan. Let soak in and
carefully turn cake out of pan when cool.

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