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Rum Cake



Ingredients: Directions: Cake: 1 cup chopped pecans or walnuts 1 18 1/2 oz. pkg yellow cake mix 1 3 1/4 oz pkg. Jell-o Vanilla Instant Pudding and Pie filling 4 eggs 1/2 cup cold water 1/2 cup Wesson Oil 1/2 cup Barcardi dark rum Glaze: 1/4 lb. butter 1/4 cup cold water 1 cup granulated sugar 1/2 cup Barcardi dark rum Preheat oven to 325. 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. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used up. For glaze: melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
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