Rum Pecan Cake
Submitted by Linda Ransom

Cake:
1 cup finely chopped pecans (or walnuts)
1 18 1/2 ounce package yellow cake mix
1 3¾ ounce package instant vanilla pudding mix
4 eggs
1/2 cup vegetable oil
1/2 cup cold water
1/2 cup dark rum

Glaze:
4 ounces butter
¼ cup water
1 cup sugar
½ cup dark rum

Procedure:
1. Preheat oven to 325 degrees. Grease and flour a 10 inch bundt pan. Sprinkle pecans evenly over bottom of pan.
2. Mix cake mix, pudding mix, eggs, vegetable oil and water together in a mixing bowl. Stir in the rum. Pour batter over the chopped nuts and bake for 1 hour.
3. While cake is baking, melt the butter in a saucepan. Add water and sugar. Boil gently for 5 minutes, stirring constantly. Allow to cool slightly and add rum.
Remove cake from oven and cool on rack. Invert onto a serving plate with nuts on top. Prick top of cake with a fork and drizzle glaze slowly over the top, allowing it to soak into the cake.