Becky’s Favorite Rum Cake

Ingredients & Directions


CAKE
1 c Pecans; chopped
3 Eggs
1/3 c Oil
18 1/2 oz Yellow cake mix
1/2 c ;Water, cold
1/2 c Rum, dark (80 proof)

-GLAZE-
1/4 lb Butter
1 c Sugar, granulated
1/4 c ;Water
1/2 c Rum, dark (80 proof)

Preheat oven to 325F. Grease and flour 10″ 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: Melt butter in saucepan. Stir in water and sugar. Boil 5
minutes, stirring constantly. Remove from heat. Stir in rum.

Optional: Decorate with border of sugar frosting or whipped cream.

Yields
10 Servings

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