THE BEST RUM CAKE , IT.S A MUST MAKE FOR THE FIRST MATE

**Rum Cake**

– 1 cup chopped Peacan / nuts;
– 1 box yellow cake mix;
– 1 3 ½ oz package of instant vanilla pudding mix;
– 4 eggs;
– ½ cup water
– ½ cup vegetable oil;
– ½ cup Bacardi Dark Rum (80 proof) and a **little more over the top :-)**

Glaze
– ¼ cup butter;
– ¼ cup water;
– 1 cup granulated sugar;
– 1/3 cup Bacardi Dark Rum

Pre heat oven to 325F. Grease pan and flour 10” tube pan or 12” bundt pan. Sprinkle nuts over bottom of pan
Mix all cake ingredients together. Pour batter over nuts. Bake one hour cool on rack. Invert on serving plate. Drizzle a smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat with all the glaze.

For glaze: Melt butter in sauce pan. Stir in water and sugar. Boil 5 min stirring constantly. Remove from heat. Stir in rum.

Ruth Alice recipe