Rum Cake

My good friend Kim always asks me to make this when she visits. She and her family visited today for an afternoon of football and delicious food. When dinner was finished, we ate the whole cake! It's that good! Try it.

Cake:

1 cup pecans or walnuts
1 18 1/2 oz. package yellow cake mix
1 - 3 3/4 oz. package Jell-O Instant Vanilla Pudding mix
4 eggs
1/4 cup cold water
1/2 cup vegetable oil
1/2 cup Dark Rum

Glaze:

1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 Dark Rum

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 one hour. Cool. Invert on serving plate. Prick top with toothpick. Drizzle and smooth glaze evenly over top and sides. allow cake to absorb glaze. Repeat until all glaze is absorbed.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.



General Cooking Tip: Whenever a recipe calls for eggs, break the eggs into a separate bowl, or break them first into your mixing bowl. That way, if you accidentally get a piece of egg shell in the mix, you can remove it easily.