This recipe is good for Christmas or any time of year.
Rum Cake
1 cup chopped pecans or walnuts (if desired)
1 (18 1/2 oz.) pkg. yellow cake mix (best quality)
1 (3 3/4 oz.) pkg. instant vanilla pudding
4 eggs
1/2 cup cold water (or milk - I use water)
1/2 cup Wesson oil
1/2 cup Bacardi dark rum (80 proof)
Preheat oven to 325 degrees. Grease and flour a 12 cup Bundt cake pan. Sprinkle nuts in the bottom of pan. Mix all ingredients together and pour over nuts. Bake 1 hour and then allow to cool. Invert on serving plate and prick the top with a fork so the glaze can penetrate into the cake. Drizzle the glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used.
GLAZE:
1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. Bacardi dark rum
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.
Serve with your favorite fruit, whipped cream, or just serve it plain.
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