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Rum Cake...(hiccup)


Ok first let me say this cake really is delicious. Every time I have made it everyone has asked for it again...that being said it is really one of the only recipes I have that is made with actual "box cake"...although this is not a "box cake" by any means, you still tell people it is made from scratch because seriously you are adding a lot more ingredients and it is not just add egg and water and to me that is scratch so there!

Cake:
1 box yellow cake mix
1 small package INSTANT vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup rum (dark or light is fine)
1 cup chopped pecans
Brown sugar (optional)

Preheat oven to 325.
Grease and flour Bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.
Mix all cake ingredients together.
Pour batter over nuts. Smooth out ’til the top is even.
Bake 1 hour, or a little less if the pan is black. Do not overbake!

Glaze:
While cake has ten minutes to go, make the glaze.

1 stick butter
1/4 cup water
1 cups sugar

3/4 cup rum

Melt butter in saucepan. Stir in water and sugar. Boil 4 to 5 minutes until or it is syrup consistency , stirring constantly . Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.

Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes.

Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in.

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