Rum Cake (Not SB friendly)

This wonderful cake recipe comes from a site called: Bake or Break; Adventures of an amateur baker.They have some wonderful recipes so do visit their blog link above.
This recipe is very easy to make and is extremely good. I loved the texture extreme of this cake from the moist butter rum to the slight crunch of the toasted pecans. I made this and took it to a BBQ and everyone LOVED it. Enjoy!
Rum Cake (Not SB friendly)
Cake:

• 1 cup chopped pecans
• 1 package yellow cake mix
• 1 package instant vanilla pudding
• 4 eggs
• 1/2 cup cold water
• 1/2 cup oil (vegetable or canola)
• 1/2 cup rum

Preheat oven to 325 degrees. Grease/flour/spray a 10-inch tube pan or 12-cup Bundt pan. Sprinkle nuts in the bottom of the pan. Set aside.Mix together cake mix and remaining ingredients. Pour batter into pan over nuts. Bake for about an hour, or until done. Let cake cool.Invert cake onto serving plate. Prick all over the top of the cake with a toothpick.

Rum Glaze:

• 1/2 c butter
• 1/4 cup water
• 1 c granulated sugar (or see note below)
  
• 1/2 cup rum

Melt butter in a saucepan over medium heat. Stir in water and sugar. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat, and gradually add rum while continuing to stir. Drizzle part of the glaze over cake. Allow cake to absorb the glaze. Repeat with remaining glaze until all used.
***Note: As an alternative, use 3/4 cup sugar and add 1/4 cup corn syrup to help prevent the granulated sugar from crystallizing.

Ready to bake








Fresh out of the oven











Just after pouring the butter rum
on top








(this is not a very good picture of the cut cake, but trust me.....Yum!!!!!)