Matt’s Orange Rum Cake
½ C. Chopped Pecans
1 Box (18 ¼ oz) Yellow Cake Mix
1 small box instant vanilla pudding
4 eggs
½ C. Vegetable Oil
½ C. Water
½ C. Dark Rum
1 Naval Orange, Zested (reserve ½ of the orange)
Glaze:
1 stick (1/2 C.) butter
1 C. Sugar
¼ C. water
¼ C. White Rum
½ of Naval Orange, squeezed
Preheat oven to 325 F. Spray the bottom of a Bundt pan with nonstick spray. Sprinkle pecans and orange zest in the bottom of the pan.
Place cake mix, pudding, eggs, oil, water and rum in a large bowl and mix with an electric mixer for 2 minutes. Pour mix into cake pan and bake in oven for 1 hour.
Preparing glaze: combine all glaze ingredients except rum in a saucepan and bring to a boil. Remove from the heat and add the rum and squeeze the juice from the ½ of the Naval Orange that was reserved. When the cake is done, remove from the oven and pierce thoroughly with a toothpick. Immediately pour glaze over the top. Cool completely before removing the cake from the pan.
For best taste allow the cake to sit for a day or so.
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