MIKE'S RUM CAKE

Ingredients

• 1 cPecans; finely chopped
• 18 1/2 oz Yellow cake mix; no pudding
• 1 pk Vanilla pudding mix; small
• 4Egg
• 1/2 cCold water
• 1/2 cWesson oil
• 1/2 cDark bacardi rum
• Glaze:
• 1/4 lb Butter
• 1/4 cWater
• 1 cSugar
• 1/2 cDark bacardi rum

Preparation

Preheat oven to 325 degrees (f) Grease and flour a 10 cup bundt panSprinkle chopped pecans in bottom of pan Pour batter of water, cakemix, pudding, eggs and oil and rum over the nuts in the pan Bake 1hour or until done by toothpick test Cool and Invert over cake rackGLAZE: Melt and stir all ingredients except rum over low flame for 5minutes, keep stirring and wiping sides of pan Take an Ice pick andmake many holes in the top of cake, thru the nut coating, after youhave made many holes, keep drizzling in the glaze until it is allabsorbed.
You cannot rush this part.
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Let the cake sit until dinner,and then enjoy with expresso, or other after dinner liqueur.
ENJOY.
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This cake will keep well and is better the next day.
Willalways be very wet inside and moist.