Rum Cake

By BCVH

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Ingredients

CAKE:
1 C chopped nuts
1 18 1/2 oz. cake mix
1 3 3/4 oz. pkg. vanilla instant pudding
4 eggs
1/2 C cold water
1/2 C Wesson oil
1/2 C rum
GLAZE:
1/4 lb. margarine
1/4 C water
1 C sugar
1/2 C rum

Details

Preparation

Step 1

Grease and flour tube or bundt pan. Sprinkle nuts over the bottom of the pan. Mix cake mix, pudding mix, eggs, 1/2 cup cold water, oil and 1/2 rum together. Pour over nuts and bake for 1 hour at 325 degrees. Cool, invert on plate. Prick top.

For glaze, combine margarine, 1/4 cup water, and 1 cup sugar; boil for 5 minutes then stir in rum after removing from heat.

Pour glaze over cake until glaze has been absorbed.