Christmas Rum Cake

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• 1 (18 ounce) box yellow cake mix, box
• 1 (3 ounce) package vanilla instant pudding mix
• 4 eggs
• 1/2 cup cold water
• 1/2 cup canola oil
• 1/2 cup dark rum or 1/2 cup light rum, is fine
• 1 cup pecans, chopped
• brown sugar (optional)
• 3/4 cup butter
• 1/4 cup water
• 1 1/2 cups sugar
• 3/4 cup rum

Recipe

• 1 preheat oven to 325.
• 2 grease and flour bundt cake pan.
• 3 sprinkle nuts over bottom of pan.
• 4 if desired, sprinkle a couple of tablespoons of brown sugar over the nuts.
• 5 mix all cake ingredients together.
• 6 pour batter over nuts.
• 7 smooth out ’til the top is even.
• 8 bake 1 hour, or a little less if the pan is black. do not overbake!
• 9 while cake has ten minutes to go, make the glaze.
• 10 melt butter in saucepan.
• 11 stir in water and sugar.
• 12 boil 4 to 5 minutes, stirring constantly.
• 13 turn off flame and pour in rum.
• 14 stir to combine and reheat for 30 seconds.
• 15 remove cake from oven.
• 16 immediately drizzle 1/3 of the glaze on the bottom (top) of the cake.
• 17 allow to sit for five minutes.
• 18 invert the cake onto a serving plate.
• 19 prick surface a hundred times with a fork (gently, please.)
• 20 slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides.
• 21 cool to room temperature before serving to ensure glaze has soaked inches.