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RUM CAKE

Contributed by Jackie Brown

Ingredients

• 1 cup chopped walnuts or pecans
• 1 box yellow cake mix (not with pudding)
• 1 small (3.4 oz) box instant vanilla pudding
• ½ cup vegetable oil
• ½ cup Water
• 4 eggs
• ½ cup rum

Directions

1. Preheat oven to 325° F
2. Grease and flour 10" Bundt pan
3. Sprinkle nuts evenly in pan
4. With electric beater combine cake mix, pudding mix
5. Add oil, water and rum
6. Add eggs, one at a time, beating in well before adding the next
7. Pour batter over nuts in the pan
8. Bake at 325° for 50-60 minutes
9. Let site for 10 minutes in the pan and turn out onto serving plate.

Glaze

While cake is baking, prepare the following glaze:

• 1 cup sugar
• 1 stick real butter (1/2 cup)
• ¼ water
• ½ cup dark Rum

1. Combine first 3 ingredients and bring to a boil over medium heat
2. Boil for 5 minutes, stirring constantly
3. Remove from heat and stir in rum
4. With an ice pick or similar object, poke holes over the entire top of cake
5. Pour glaze over cake, allowing it to run into the holes
6. Sprinkle with powdered sugar (optional)