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Title: Mike's Rum Cake
Categories: Cake
Yield: 12 Servings

1cPecans; finely chopped
18 1/2ozYellow cake mix; no pudding
1pkVanilla pudding mix; small
4 Egg
1/2cCold water
1/2cWesson oil
1/2cDark bacardi rum
  Glaze:
1/4lbButter
1/4cWater
1cSugar
1/2cDark bacardi rum

Preheat oven to 325 degrees (f) Grease and flour a 10 cup bundt pan Sprinkle chopped pecans in bottom of pan Pour batter of water, cake mix, pudding, eggs and oil and rum over the nuts in the pan Bake 1 hour or until done by toothpick test Cool and Invert over cake rack GLAZE: Melt and stir all ingredients except rum over low flame for 5 minutes, keep stirring and wiping sides of pan Take an Ice pick and make many holes in the top of cake, thru the nut coating, after you have made many holes, keep drizzling in the glaze until it is all absorbed. You cannot rush this part.. Let the cake sit until dinner, and then enjoy with expresso, or other after dinner liqueur. ENJOY......This cake will keep well and is better the next day. Will always be very wet inside and moist.

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