---------- Recipe via Meal-Master (tm) v8.05
       Title: RUM CAKE
  Categories: Liquor, Cakes, Cake mixes
       Yield: 12 Servings
       1 c  Pecans; finely chopped
  18 1/2 oz Yellow cake mix; no pudding
       1 sm Vanilla pudding
       4    Egg
     1/2 c  Water; cold
     1/2 c  Wesson oil
     1/2 c  Dark bacardi rum
     1/4 lb Butter
     1/4 c  Water
       1 c  Sugar
     1/2 c  Dark bacardi rum
   Preheat oven to 325~. Grease and flour a 10 cup bundt pan. Sprinkle chopped
   pecans in bottom of pan. Pour batter of water, cake mix, pudding, eggs and
   oil and rum over the nuts in the pan. Bake 1 hour or until done by
   toothpick test. Cool and Invert over cake rack.
    GLAZE: Melt and stir all ingredients except rum over low flame for 5
   minutes, keep stirring and wiping sides of pan. Take an Ice pick and make
   many holes in the top of cake, thru the nut coating. After you have made
   many holes, keep drizzling in the glaze until it is all absorbed. You
   cannot rush this part.. Let the cake sit until dinner, and then enjoy with
   expresso, or other after dinner liqueur. ENJOY......This cake will keep
   well and is better the next day. Will always be very wet inside and moist.
   Freezes well also.