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Rum Cake
Ingredients:
1 lb chopped walnuts
1 yellow cake mix (without pudding added)
1 small package instant vanilla pudding
4 eggs
1/2 cup cold milk
1 stick of butter, melted
1/2 cup Bacardi dark rum
---Glaze---
1/2 cup butter
1 Tbsp. water
1 cup sugar
1/2 cup rum
Preparation:
Cake: Preheat oven to 325 degrees F. Grease and flour a 9x11 cake pan. Sprinkle half the nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Sprinkle the remaining nuts on top. Bake for about 1 hour. Cool in pan.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
Prick top of cake with skewer. Drizzle or spoon glaze over top of cake.
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