Ingredients

1 C. pecan or walnuts chopped
1 package yellow cake mix
1 package gelatin vanilla instant pudding and pie filling
4 eggs
1/2 C. cold water
1/2 C. oil
1/2 C. dark rum (80 proof)
Glaze
1/4 pound butter
1/4 C. water
1/2 C. dark rum (80 proof)

Cooking Instructions

If using yellow cake mix with pudding already in the mix; omit instant pudding (use 3 eggs instead of 4 and 1/3 C. oil instead of 1/2). Preheat oven to 325. Grease and flour 10- inch tube or 12 C. Bundt pan. Sprinkle nut over bottom of pan. Mix all cake ingredients together. Pour batter over nuts Bake 1 hour. Cool. Invert on serving place. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until 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 the top with border of sugar frosting or whipped cream (several little dollops) and sprinkle with shredded milk chocolate on each dollop.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)