Rum Cake - cooking recipe

Ingredients

cake batter
1 cup chopped pecans
1 (18 1/4 ounce) package golden cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup light rum
1/2 cup water
1/2 cup vegetable oil
4 eggs
hot rum glaze
1 cup sugar
1/2 cup butter
1/2 cup light rum
1/2 cup water

Preparation

Preheat oven to 325.
Grease and flour a bunt pan.
Crumble the nuts into the bottom of the pan.
In a mixer, or by hand, mix the cake mix with the pudding, rum, water, oil, and eggs.
Pour cake batter over the nuts.
Bake for one hour in the middle of the oven.
While the cake is baking, make the glaze by melting the butter, water and sugar in a saucepan over medium heat.
Simmer for 5 minutes, stirring.
Allow to cool and stir in rum.
Remove cake from oven and allow to cool, then turn out onto a serving plate.
Prick the top of the cake and drizzle the glaze over the top.
Let soak for at least 20 minutes
Serve.