1 Box butter pecan cake mix 1/2 c Vegetable oil
4 ea Eggs 1/2 c Dark rum (80 proof)
1/2 c Water, cold 1 c Chopped walnuts
-GLAZE-
1/4 lb Oleo 1 c Granulated sugar
1/4 c Water 1/2 c Dark rum (80 proof)
Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan or
12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix cake
ingredients together. Pour over nutmeats. Bake 1 hour. Cool. Invert
on serving plate. Prick top with fork or something equivalent to make
fairly large holes in which the glaze seep. Drizzle and smooth glaze
evenly over top and sides. Allow cake to absorb glaze. Repeat until
glaze is used up.
For glaze: Melt oleo in saucepan. Stir in water and sugar. Boil 5
minutes, stir in rum.
This cake may be served with whipping cream if desired.
Yields
8 servings