Rum Cake
1/4 c. chopped pecans
1 pkg. Duncan Hines cake mix
with pudding (golden
yellow)
1/2 c. light rum
1/2 c. water
1/2 c. vegetable oil
4 eggs
Grease and flour Bundt pan. Crumble nuts in bottom of
pan. Combine cake and mix in large bowl. Add rum, water, eggs and oil. Mix for 2 minutes. Pour batter into pan. Bake at 325 degrees for 50 to 60 minutes. Remove from oven; immediately pour glaze over cake.
Hot Rum Glaze:
1 c. sugar
1 stick butter
1/2 c. rum
1/4 c. water
Pour ingredients in small saucepan; boil 4 to 5 minutes.
Pour over cake.
Note: Can substitute sherry or bourbon for rum.
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