RUM CAKE

Cake

1 cup chopped pecans

1 18-ounce package yellow cake mix

1 1-ounce package instant vanilla pudding mix

1/2 cup cold water

1/2 cup Bacardi dark rum

4 eggs

1/2 cup vegetable oil

Glaze

1 stick butter

1 cup sugar

1/4 cup water

1/2 cup rum

For the cake, preheat the oven to 325°. Grease a 10-inch tube pan. Sprinkle the pecans onto the bottom of the pan. In a large bowl combine the cake mix, pudding mix, water, rum, eggs, and oil. Beat for 2 minutes until smooth. Pour the cake batter over the pecans. Bake for 1 hour or until a knife inserted in the center comes out clean. Let cool before glazing.

For the glaze, in a medium saucepan melt the butter. Stir in the sugar and water and boil for 5 minutes, stirring constantly. Stir in the rum.

To serve, prick the top of the cake several times with a toothpick and drizzle the glaze over the cake.

Makes 10 servings.