Carole's Rum Cake

CAKE

  • 1 cup chopped pecans or walnuts
  • 1 pkg. (18 ½ oz.) yellow cake mix
  • 1 pkg. (3 ¾ oz.) Jell-O Vanilla Instant Pudding and Pie Filling
  • 4 eggs
  • ½ cup Wesson oil
  • ½ cup cold water
  • ½ cup Bacardi dark rum

Preheat oven to 325º F.  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.  Spoon and brush glaze evenly over top and sides.  Allow cake to absorb glaze.  Repeat till glaze is used up.

GLAZE

  • ¼ lb. butter
  • ¼ cup water
  • 1 cup granulated sugar
  • ½ cup Bacardi dark rum

Melt butter in saucepan.  Stir in water and sugar.  Boil 5 minutes, stirring constantly.  Remove from heat.  Carefully stir in rum (it will boil fairly violently when it hits hot mixture). 

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