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Rum Cake

Author/Submitted by: Patricia Williams <PIE@TWC.EDU>
Servings: 1
Categories: Cakes / Desserts

1  Cup  Pecans, (or walnuts) chopped
18 1/2  Oz. Pkg.  Yellow Cake Mix, * see note
3 3/4  Oz. Pkg.  Vanilla Instant Pudding
4    Eggs
1/2  Cup  Cold Water
1/2  Cup  Oil
1/2  Cup  Dark Rum
1/4  Pound  Butter
1/4  Cup  Water
1  Cup  Sugar
1/2  Cup  Dark Rum

* if using yellow cake with pudding in the mix, omit pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2. Preheat oven to 325. Grease and flour a 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert onto serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. To make glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. This cake freezes beautifully.

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