Resepi Rum Cake

- 1 c. chopped pecans (walnuts will do)
- 1 18.5-oz. box yellow cake mix (do not use the sort with pudding in the mix)
- 1 3.75-oz. vanilla pudding mix
- 4 eggs
- 1/2 c. cold water
- 1/2 c. oil
- 1/2 c. rum

For the glaze:
- 1/4 lb. butter
- 1/4 c. water
- 1 c. sugar
- 1/2 c. rum

- Mix all cake ingredients together.
- Bake in bundt or tube pan at 325 for one hour.
- Let cool slightly and remove from pan.
- Glaze when cool.

- Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat; add rum.

- In order to glaze the cake, first use a carving fork to poke holes in the top and sides of the cake.
- Slowly spoon glaze over cake.
- It will take a while for the cake to soak up all the glaze. Sometimes it is necessary to let the cake stand for five minutes or so in the midst of glazing so it can absord the liquid.
- Then continue to glaze the cake until the glaze is all used up.

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