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Rum Cake and Glaze Recipe


1 C. chopped pecans or walnuts

1 18 1/2-oz. package yellow cake mix

1 3 1/4-oz. package instant vanilla pudding mix

4 eggs

1/2 C. cold water

1/2 C. oil

1/2 C. dark rum (80 proof)

Preheat oven to 325 F. Grease and flour a tube or bundt pan. Sprinkle nuts over bottom of pan. Mix all ingredients together. Pour batter over nuts. Bake 1 hour and cool.


1/4 lb. butter

1/4 C. water

1 C. granulated sugar

1/2 C. dark rum (80 proof)

Melt butter in saucepan, stir in water and sugar and boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Drizzle and smooth glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up.


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