RUM CAKE

For some reason I always think this cake should be made at Christmas, but actually my boys request it more frequently than that.  By poking holes in it the rum glaze makes it very moist and of course adds to the flavor.  It's such an easy cake and always well received that I don't know why I don't make it more often!  Update:  Logan has requested this for his birthday the past two years.  Of course he picks out a dark rum that he wants to sip on as well.  Considering he previously always requested a German Chocolate cake for his birthday, I'm thrilled with his current choice.


1 c. chopped pecans
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding mix
4 eggs
½ c. water
½ c. canola oil
½ c. dark rum

Preheat oven at 325 degrees. Grease and flour a tube or bundt pan. Sprinkle pecans over the bottom of the pan. Using an electric mixer, mix all ingredients together. Pour batter over pecans in pan. Bake 1 hour or until toothpick comes out clean. Cool slightly and invert on serving plate. Prick top. While warm drizzle glaze evenly over top of cake.

GLAZE:

½ c. butter
¼ c. water
1 c. white sugar
½ c. dark rum

Melt butter in saucepan. Stir in water and sugar and boil 5 minutes, stirring constantly. Stir in rum. Drizzle over cake immediately.

*The rum is fairly strong in this recipe – If you desire, you may decrease the amount of rum and increase the water in the cake. For example, I have done 1/3 c. rum and 2/3 c. water in the cake. I usually leave the glaze the full strength.