1 c Chopped pecans
18 1/2 oz Pkg yellow cake mix
3 Eggs
1/2 c Cold water
1/3 c Oil
1/2 c Dark rum (80 proof)
1 Glaze
1/4 lb Butter
1/4 c Water
1 c Granulated sugar
1/2 c Dark rum (80 proof)
Cake
Preheat oven to 325 F. 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
6 Servings