Rum Cake

Ingredient :

1/2 cup chopped pecans
1 package yellow cake mix -- (18 1/2 oz.)
1 package vanilla instant pudding and pie mix -- (3 3/4 oz.)
1/2 cup dark rum
1/2 cup water
1/2 cup salad oil
4 Eggs
Hot Rum glaze -- see recipe

Method :

Grease and flour a 10" tube pan. Sprinkle chopped nuts over bottom. Combine cake mix, pudding mix, rum, water, salad oil, and eggs, beat 2 to
4 minutes at medium speed of electric mixer. Pour batter into pan and bake at 325 degrees for 50 to 60 minutes. Pour hot glaze over cake (the glaze will cause cake to settle). Allow
cake to cool in pan for 30 minutes before turning out.