Mom's Rum Cake

Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.

Combine cake mix and pudding mix.

In another bowl beat eggs, water, oil and rum until frothy.Add cake mix/pudding mixtureand beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.

Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan.Place in serving dish immediately, right side up. (Pecans should be on the bottom)

To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat.Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy.Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake.Allow cake to sit at room temperature for one day then refrigerate.

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Instructions

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