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Christmas Rum Cake

1 cup chopped pecans or walnuts
1 yellow cake mix
1 vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup dark rum

Glaze:

1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum

Preheat oven to 325*.  Grease and flour tube or bundt pan.  Sprinkle nuts over bottom
of pan.  Mix all cake ingredients together.  Pour batter over nuts.  Bake 1 hour.  Cool
and invert on serving plate.  Prick top.  Drizzle and smooth glaze over top and sides.
 Allow cake to absorb glaze.  Repeat till glaze is used up.  For glaze, melt butter
in saucepan.  Stir in water and sugar.  Boil 5 minutes, stirring constantly.  Remove
from heat, stir in rum.  Optional:  Drizzle with maraschino cherries and border with
whipping cream.  Place seedless green grapes dusted with powdered sugar.