Delicious Rum Cake

Suanna Doyle, Clarkson
Farmers RECC

Cake:
1/4 cup chopped pecans or walnuts
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4. oz.) pkg. Jell-O instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup light rum (80 proof)

Glaze:
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup light rum

Preheat oven to 325 degrees. Grease and flour a 10-inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. In a mediou bowl, mix all cake ingredients together. Pur batter over nuts. Bake one hour.

Meanwhile, make glaze by melting butter in saucepan. Stir in water and sugar. Boil for five (5) minutes, stirring constantly. Remove from heat. Stir in rum.

Cook cake in pan. Invert on serving plate. Prick top and sides with fork. Drizzle and smooth glaze evenly over top and sides. Go over all cake to absorb glaze. Repeat until glaze is used up. You can decorate top with additional chopped pecans if you wish.