Last night I posted my Pecan Pie recipe and also shared my Memmey's love for baking Pecan Pies. This is the Rum Cake recipe she shared with me years ago. This was also one of her favorites.
1 -18 1/2 oz package yellow cake mix
1 cup chopped pecans
1 -3 3/4 oz pkg. Jell-O Vanilla Instant Pudding & Pie filling
1/2 cup cold water
1/2 cup Wesson Oil1/2 cup Bacardi dark rum
1/4 lb. butter
1/4 cold water
1 cup sugar
1/2 cup Bacardi dark rum
Preheat oven to 325 degrees. Grease abd flour a 10 inch tube pan, or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert cake onto a serving plate. For Glaze: melt the butter in a saucepan. Stir in the water and sugar. Boil five minutes, stirring constantly. Remove from heat. Stir in the rum. Prick all over the top of the cake. Drizzle and smooth glaze evenly over top and sides. Allow the cake to absorb the glaze completely. Repeat until glaze is used up. Have waxed paper underneath and continue to scoop up the glaze and add it until the cake is saturated. This is a rich, moist cake. A dollop of whipped cream can be added for a special touch.