Mom'S Rum Cake - cooking recipe

Ingredients

1 cup chopped pecans
1 (18 1/2 ounce) yellow cake mix
1 (3 3/4 ounce) instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup dark rum
glaze
1/4 lb butter or 1/4 lb oleo
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum

Preparation

Sprinkle nuts over bottom of greased and floured 10 inch bundt pan.
Mix all cake ingredients and pudding mix together; pour batter over nuts.
BAKE AT 325 DEGREES FOR 1 HOUR or until toothpick inserted comes out clean.
Set on rack to cool; then invert on serving plate.
GLAZE: Melt butter or oleo in saucepan; stir in water and sugar. Boil 5 minutes, stirring constantly; stir in rum.
Generously prick top, sides, and inside ring of cake with cooking fork.
Using turkey baster, soak and then brush glaze evenly over top and sides of cake.
Garnish with whole maraschino cherries and a border of sugar frosting, cool whip or whipped cream.