Tuesday, January 1, 2008

Pam Crooks' Rum Cake

1 cup chopped pecans or walnuts
18 1/2 oz. pkg Yellow Cake Mix
3 3/4 oz. pkg Jello Instant Vanilla Pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi rum

Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert onto serving plate.

1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi rum

Melt butter in saucepan. Carefully stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Prick top of cake with fork or toothpick. Drizzle and smooth glaze evenly over the top and sides. allow cake to absorb glaze. Repeat until glaze is gone.

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