Recipe from Tasha Hendrickson of Mont.
Ingredients for Cake:
- 1 c. chopped pecans or walnuts
- 1 (18 ½ oz) pkg. yellow cake mix
- 1 (3 ¾ oz.) pkg. Jell-O instant vanilla pudding
- 4 eggs
- ½ c. cold water
- ½ c. oil
- ½ c. Bacardi dark rum (80 proof)
Directions for Cake:
Preheat oven to 325 degrees. Grease and flour 10-inch 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. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
Ingredients for Glaze for Rum Cake:
- ¼ lb. butter
- ¼ c. water
- 1 c. sugar
- ½ c. rum
Directions for Glaze:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.