Title: Rum Cake (Becky's Favorite)
Categories: Alcohol Cake
Yield: 6 Servings

1	c	Chopped pecans
18 1/2	oz	Pkg yellow cake mix
3		Eggs
1/2	c	Cold water
1/3	c	Oil
1/2	c	Dark rum (80 proof)
		Glaze
1/4	lb	Butter
1/4	c	Water
1	c	Granulated sugar
1/2	c	Dark rum (80 proof)

Cake

Preheat oven to 325 F. 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. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Optional: Decorate with border of sugar frosting or whipped cream.

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