(Alcohol will evaporate in oven)
Ingredients:
1 c. chopped pecans
1 (18 1/2 oz.) yellow cake mix
1 3/4 oz. pkg. instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. cooking oil
1/2 c. Bacardi dark rum
Directions:
If using yellow cake mix with pudding already in the mix. Omit instant pudding, use 3 eggs instead of 4, use 1/3 cup oil instead of 1/2.
Preheat oven to 325 degrees. Grease and flour 10 inch 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. Spoon glaze evenly over top and sides.
GLAZE:
Melt 1/4 cup butter in saucepan. Stir in 1/4 cup water and 1 cup granulated sugar. Boil 5 minutes; stirring constantly. Remove from heat, stir in 1/2 cup Bacardi dark rum. The nuts stick to the cake easier if 1/4 cup melted butter is drizzled over them before the cake batter is poured into the pan.
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