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Rum Cake


      1 c. pecans or walnuts, chopped
      1 (18 oz.) pkg. yellow cake mix
      1 (3 3/4 oz.) pkg. vanilla instant pudding & pie filling
      4 eggs
      1/2 c. cold water
      1/2 c. oil
      1/2 c. 80 proof dark rum
      1/4 lb. butter
      1/4 c. water
      1 c. sugar
      1/2 c. 80 proof dark rum


    Oven at 325 degrees. Grease and flour 10 inch tube pan or 12 cup Bundt pan. Sprinkle  nuts over bottom of pan. Mix all cake ingredients. Pour batter over nuts. Bake 1 hour.  Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides.  Allow cake to absorb glaze. Repeat until all glaze is used up.

    Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring  constantly. Remove from heat. Stir in rum.

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