Recipe - Rum Cake (Beckys Favorite)

1 cup Chopped pecans
18 One half ounce Pkg yellow cake mix
3 Eggs
One half cup Cold water
1/3 cup Oil
One half cup Dark rum (80 proof)
1 Glaze
One fourth pound Butter
One fourth cup Water
1 cup Granulated sugar
One half cup Dark rum (80 proof)

Cake

Preheat oven to 325 F. 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.
Posted to recipeludigest Volume 01 Number 365 by P&S Gruenwald
sitm@ne.infi.net on Dec 13, 1997