Cake:
1 C chopped pecans or walnuts1 box yellow cake mix
1 Small pkg vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup dark rum 80 proof
(if using yellow cake mix with pudding already in mix, omit the pudding and use 3 eggs instead of 4 , and 1/3 cup oil in stead of 1/2.)
Glaze:
1/4 lb butter
1/4 cup water
1 cup granulate sugar
1/2 cup dark rum
Preheat oven to 325, Grease and flour 10 inch tube pan or a 12 cup bundt pan. Sprinkle nuts in pan. Mix all ingredients for cake and pour batter over nuts. Bake 1 hour.
Coll, invert on serving plate. Prick top with tooth pick all over top and sides. ***see glaze recipe below***Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze , Repeat until glaze is used up.
Glaze: Melt butter in sauce pan stir in water and sugar, boil 5 minutes, stirring constantly. Remove from heat and stir in rum.
Coll, invert on serving plate. Prick top with tooth pick all over top and sides. ***see glaze recipe below***Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze , Repeat until glaze is used up.
Glaze: Melt butter in sauce pan stir in water and sugar, boil 5 minutes, stirring constantly. Remove from heat and stir in rum.
This is a favorite Christmas time cake. I make several so I can give as gifts, or take to someone's house. But honestly, its my favorite cake!
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