| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes | 10 | Servings | |
INGREDIENTS
| 1 | c | Pecans; chopped |
| 3 | Eggs | |
| 1/3 | c | Oil |
| 18 1/2 | oz | Yellow cake mix |
| 1/2 | c | ;Water, cold |
| 1/2 | c | Rum, dark (80 proof) |
| 1/4 | lb | Butter |
| 1 | c | Sugar, granulated |
| 1/4 | c | ;Water |
| 1/2 | c | Rum, dark (80 proof) |
INSTRUCTIONS
CAKE GLAZE Preheat oven to 325F. Grease and flour 10" tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. repeat till glaze is used up. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with border of sugar frosting or whipped cream. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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