Fabulous Rum Cake

 This recipe has become a family favorite.  I first found it in a magazine ad for Bacardi rum.  It became REALLY popular the year I ran out of regular rum and made it with 151 proof.  The clan loved it.  Recently, I’ve been using Appleton’s Reserve from Jamaica.  The taste is so smooth and candy-like.  It lends itself nicely to the recipe.

Ingredients

• Cooking spray with flour
• 1 cup chopped pecans
• 1  package yellow cake mix with pudding in the mix*
• 3 eggs
• 1/2 cup cold water
• 1/3 cup cooking oil
• 1/2 cup rum

Glaze

• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup rum

Directions

1. Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
2. Stir together cake mix, eggs, water, oil, and rum.
3. Pour batter over nuts.
4. Bake at 325 in oven for 1 hour.
5. Cool 10 minutes in pan.
6. Invert onto serving plate and prick top and sides.

  1.  Melt butter in a saucepan

  2.  Stir in water and sugar.

  3.  Boil 5 minutes, stirring constantly.

  4. Remove from heat and add rum.

  5.  Brush glaze evenly over top and sides of cake. (It’s pretty tasty!  You might want a sip or two!

  6.  Continue to spoon glaze over cake until all is absorbed.

Cake is even better the second day.  Good luck keeping any that long!

*The original recipe lists the option of using yellow cake mix, a package of vanilla pudding mix, 4 eggs instead of 3, and 1/2 cup of oil instead of 1/3.