Name: Irrestible Rum Cake
Yield: 4 servings
Ingredients: 1 cup pecans or 1 cup walnuts, chopped; 1 (18 1/2 ounce) package yellow cake mix; 1 (3 3/4 ounce) packagejello vanilla instant pudding; 4 eggs; 12 cup cold water; 12 cup cooking oil; 12 cup bacardi amber rum; 12 cup butter; 14 cup water; 1 cup granulated sugar; 12 cup bacardi amber rum

1

Preheart oven to 325F Grease tube or Bundt pan.

2

Sprinkle nuts on bottom.

3

Mix all cake ingredients.

4

Pour batter over nuts.

5

Bake 1 hour.

6

Cool, invert on serving plate.

7

Prick top and sides.

8

Pour glaze over cake and allow it to absorb all the glaze.

9

GLAZE: Melt butter in pan.

10

Sir in water and sugar.

11

Boil for 5 minutes, stirring constantly.

12

Remove from heat; stir in rum.

13

Top run cake with whipped cream.

Irrestible Rum Cake

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