Name: Rum Cake (Becky's Favorite)
Ingredients: 1 c Chopped pecans; 18 1/2 oz Pkg yellow cake mix; 3 Eggs; 1/2 c Cold water; 1/3 c Oil; 1/2 c Dark rum (80 proof); 1 Glaze; 1/4 lb Butter; 1/4 c Water; 1 c Granulated sugar; 1/2 c Dark rum (80 proof)

The man of sorrow sees it coming toward Him. He already senses something of the perfidy, the hypocrisy, the calumny, the mockery, the pain, and the shame which like an avalanche threatens to overwhelm Him. Yet, He does not retreat or even stand still. With unflinching determination, He walks right into it, for He knows that this is necessary in order that His people may be saved. “Having loved His own…He loved them to the uttermost” (John 13:1).

William Hendriksen

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cakes, Alcohol	6	Servings

INGREDIENTS

1	c	Chopped pecans
18 1/2	oz	Pkg yellow cake mix
3		Eggs
1/2	c	Cold water
1/3	c	Oil
1/2	c	Dark rum (80 proof)
1		Glaze
1/4	lb	Butter
1/4	c	Water
1	c	Granulated sugar
1/2	c	Dark rum (80 proof)

INSTRUCTIONS

Cake
Preheat oven to 325 F.  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.
Posted to recipelu-digest Volume 01 Number 365 by P&S Gruenwald
<[email protected]> on Dec 13, 1997

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