Rum Cake Recipe

This is a recipe I used for small individual rum cakes two summers ago when I did the farmers' market booth. Kelly H., Bill's cousin in Kansas, requested the recipe.

RUM CAKE

1 box yellow cake mix
1 pkg. instant vanilla pudding
1/2 c. water
4 eggs
1/2c. chopped pecans
1/2 c. oil
1/2 c. light rum

Grease and flour a tube pan. Sprinkle bottom with pecans. Beat together thoroughly cake mix, pudding, oil, water, rum and eggs. Pour into pan. Bake at 325 for 1 hour or until cake tests done. Pour glaze (below) over bottom of hot cake still in pan. Let set for a few min., then remove from pan. Cool before cutting.

Glaze

1/2 c. butter (1 stick)
1 c. sugar
2 T. water
2 T. rum

Melt butter in a saucepan with water and sugar. Bring to a boil and boil 1 minute. Remove from heat and add rum. Spoon over warm cake.

* Glaze runs into cake better if you poke holes in the cake.