Title: Rum Cake #02
Categories: Cake
Yield: 12 Servings

1 c Pecans or walnuts; chopped
1 Box (18.5-oz) yellow cake
-mix
1 pk (3.75-oz) vanilla pudding
-mix
4 Eggs
1/2 c Cold water
1/2 c Oil
1/2 c Dark rum (80 proof)

-----------------------------------GLAZE-----------------------------------
1/4 lb Butter
1/4 c Water
1 c Sugar
1/2 c Rum

Preheat oven to 325. Grease & flour a 10-inch tube or 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 &
brush glaze evenly over top & sides of cake. Allow cake to absorb glaze.
Repeat until all glaze is used up. GLAZE: Melt butter in saucepan. Stir in
water & sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir
in rum.

MRS. VICTOR JUENGEL

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.