Name:  Rum Cake                             Serves: 12-15

Category: Cakes                Cuisine:                    Source: Bacardi

Ingredients:
Cake: 1 cup chopped Pecans
1 18-1/2 oz. package Duncan Hines Yellow Cake Mix
1 3-3/4 oz package Jello Vanilla Instant Pudding and Pie Filling
4 eggs
1/2 cup cold water
1/2 cup Wesson Oil(or Canola)
1/2 cup dark rum (Barcardi Black, Appleton or Mount Gay)

Glaze:
1/4 pound unsalted butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum (Meyers)

Directions:
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 over nuts.
Bake 1 hour. Cool. Invert on serving plate.
Prick top. Spoon glaze over cake (see below)

Glaze directions:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring
constantly. Remove from heat. Stir in rum. Poke holes in cake with toothpick.
Glaze cake while still warm.  To glaze the cake, spoon slowly over and down
sides allowing the cake to absorb the glaze.

Delicious served with a scoop of Bryers Vanilla or Bryers Praline "Light"
Almond Crunch ice cream. We like Edy's Non-Fat Yogurt,(Vanilla-chocolate
swirl).