| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cake | 12 | Servings | |
INGREDIENTS
| 1 | c | Pecans or walnuts; chopped |
| 1 | Box (18.5-oz) yellow cake mix | |
| 1 | pk | (3.75-oz) vanilla pudding mix |
| 4 | Eggs | |
| 1/2 | c | Cold water |
| 1/2 | c | Oil |
| 1/2 | c | Dark rum (80 proof) |
| 1/4 | lb | Butter |
| 1/4 | c | Water |
| 1 | c | Sugar |
| 1/2 | c | Rum |
INSTRUCTIONS
GLAZE Preheat oven to 325. Grease & flour a 10-inch tube or 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 & brush glaze evenly over top & sides of cake. Allow cake to absorb glaze. Repeat until all glaze is used up. GLAZE: Melt butter in saucepan. Stir in water & sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. MRS. VICTOR JUENGEL From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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