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Heavenly Rum Cake
By:contributor
Ingredients
 
Cake:
1 cup chopped pecans or walnuts
1 package yellow cake mix
1 package vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup dark rum (80 proof)

Glaze:
1/4 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum (80 proof)

Method
 
Preheat oven to 325 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 cake on serving plate. Prick top.

Drizzle and smooth glaze evenly over top and sides.

Allow cake to absorb glaze. Repeat until all glaze is used.

FOR GLAZE: Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove heat and stir in rum.
 
 
 
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