Rum Cake
Submitted by Sheila Brennan
Ingredients
1 cup of chopped pecans or walnuts
One 18.5 oz. package of yellow cake mix
One 3 3/4 package of Jello instant vanilla pudding mix
4 eggs
1/2 cup of cold water
1/2 cup of canola oil
1/2 cup of Meyers Dark Rum
Glaze
1/4 lb. of butter
1/4 cup of water
1 cup of granulated sugar
1/2 cup of Meyers Dark Rum
Directions
Preheat oven to 325 degrees
Grease and flour a 12 cup bundt pan
Sprinkle the nuts over the bottom of the pan
Mix all the cake ingredients together and pour the batter into the pan over nuts
Bake for 1 hour and then cool and invert on a serving platter
Prick the top of the cake with a toothpick
For the glaze, melt the butter in a saucepan and then stir in the water and sugar
Boil for 5 minutes, stirring constantly
Remove heat and then stir in the rum
Drizzle the glaze evenly and repeatedly over the top and sides of the cake, allowing it to absorb the glaze
Repeat until glaze is used up