Rum Cake

• Ready In: 1 hr 15 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 1  cup  chopped pecans
• 1  box  yellow cake mix (with pudding)
• 1⁄2 cup  cold water
• 1⁄3 cup  oil
• 1⁄2 cup dark rum (80 proof)

• Glaze

• 1⁄4 cup butter
• 1⁄4 cup water
• 1  cup granulated sugar
• 1⁄2 cup rum (80 proof)

Directions

1. Heat oven to 350 degrees.
2. Grease and flour 12-cup (standard size) bundt pan.
3. Sprinkle nuts over the bottom of the pan.
4. Mix all cake ingredients in mixing bowl.
5. Pour batter over nuts.
6. Bake 1 hour.
7. Cool.
8. Invert on serving dish.
9. For the glaze: melt butter in saucepan.
10. Stir in water and sugar; boil for 5 minutes, stirring constantly.
11. Remove from heat and stir in rum.
12. Spoon and brush glaze evenly over top and sides of cake.
13. Allow cake to absorb glaze.
14. Repeat until glaze is used up.
15. Optional frosting: Mix powdered sugar with water (consistency is up to cook); then garnish cherries.
16. Or just sprinkle with powdered sugar and then garnish with cherries.