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Rum Cake (Becky's Favorite)

Author/Submitted by:
Servings: 6
Categories: Cakes / Desserts

1  c  Chopped pecans
18 1/2  oz  Pkg yellow cake mix
3    Eggs
1/2  c  Cold water
1/3  c  Oil
1/2  c  Dark rum (80 proof)
1/4  lb  Butter
1/4  c  Water
1  c  Granulated sugar
1/2  c  Dark rum (80 proof)

Cake Preheat oven to 325 F. Grease and flour 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 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.

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