Rum Cake

Source: Old Recipe From Interlochen

Ingredients

• 1 cup chopped pecans
• 1 package yellow cake mix
• 1 package instant vanilla pudding
• ½ cup rum
• ½ cup water
• ½ cup salad oil
• 4 eggs

Method

Grease and flour 10″ Bundt pan. Sprinkle chopped pecans over bottom.

Combine rest of ingredients; beat 2 minutes at medium speed.

Pour into pan. Bake 325 degrees for 50-60 minutes.

Pour glaze over hot cake. (Glaze will cause cake to settle).

Allow cake to cool in pan for 30 minutes before turning out.

Hot Rum Glaze

1 c. sugar ¼ c. rum ½ c butter ¼ c water

Combine - Boil 2-3 minutes.