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Ingredients Jump to Instructions ↓

  1. -Cake: 1 c Chopped pecans or walnuts

  2. 18 oz Pkg. yellow cake mix

  3. 3 oz Pkg. vanilla instant

  4. -pudding 4 Eggs

  5. 1/2 c Cold water

  6. 1/2 c Oil

  7. 1/2 c

  8. 80 proof dark rum

  9. 325 degrees. Grease & flour a

  10. 10" tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake

  11. 1 hour. Cool. Invert on serving plate. Prick top. Drizzle & smooth GLAZE (below) evenly over top & sides. Allow cake to absorb glaze. Repeat until glaze is used up. Glaze:

  12. 1/4 lb. butter

  13. 1/4 cup water

  14. 1 cup sugar

  15. 1/2 cup 80 proof dark rum Melt butter in saucepan. Stir in water & sugar. Boil

  16. 5 minutes, stirring constantly. Remove from heat. Stir in rum. From The Cookie Lady's Files Message

  17. 291 Thu Dec

  18. 02, 1993 --

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