Rum cake

 
                                  RUM CAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Pecans -- finely chopped
   18 1/2   oz           Yellow cake mix -- no pudding
    1       pk           Vanilla pudding mix -- small
    4                    Egg
      1/2   c            Cold water
      1/2   c            Wesson oil
      1/2   c            Dark bacardi rum
                         -----GLAZE-----
      1/4   lb           Butter
      1/4   c            Water
    1       c            Sugar
      1/2   c            Dark bacardi rum
 
   Preheat oven to 325`F. Grease and flour a 10 cup bundt pan. Sprinkle
   chopped pecans in bottom of pan. Pour batter of water, cake mix,
   pudding, eggs and oil and rum over the nuts in the pan. Bake 1 hour
   or until done bytoothpick test. Cool and Invert over cake rack.
   GLAZE: Melt and stir all ingredients except rum over low flame for 5
   minutes, keep stirring and wiping sides of pan. Take an Ice pick and
   make many holes in the top of cake, thru the nut coating, after you
   have made many holes, keep drizzling in the glaze until it is all
   absorbed. You cannot rush this part.. Let the cake sit until dinner,
   and then enjoy with expresso, or other after dinner liqueur.
   ENJOY......This cake will keep well and is better the next day. Will
   always be very wet inside and moist.
  
 
 
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