Rum Cake

(This used to be a favorite with everyone where Glady worked, until they said you could be fired for a .4 alcohol level. - Larry)

Ingredients

• For Cake:
• 1 cup chopped pecan
• 1 yellow cake mix
• 1 small (3 oz.) vanilla instant pudding mix
• 4 eggs
• 1/4 cup cold water
• 1/2 cup vegetable oil
• 3/4 cup Meyer's DARK Rum
•  
• For Glaze:
• 1/4 cup butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup dark rum

Instructions

1. Make a nice rum drink for the cook. Be generous with the rum.
2. Preheat oven to 325° F.
3. Grease and flour a 10" tube pan or 12 cup bundt pan.
4. Sprinkle nuts over bottom of pan.
5. Pour cake batter over nuts.
6. Bake 1 hour.
7. Cool, then invert on cake plate.
8. While cake is baking, make glaze.
9. Melt butter in saucepan.
10. Add water and sugar.
11. Bring to a full boil, and after a full boil continue cooking on medium high heat, stirring, for about 3 minutes.
12. Remove from heat.
13. Cool.
14. Add rum.
15. If the mixture hardens in the pan after cooling, add a little more rum, heat over low heat, and stir to return to a syrup.
16. Prick cake top and sides generously. (Pretend it's your ex-husband.)
17. Pour over cake. Use ALL of the glaze.
18. If it doesn't smell rummy enough for you, sprinkle the cake with a little more rum from the bottle.
19. If YOU don't feel rummy enough, take a few totts for yourself.
20. Cake is best next day after sprinkling with a little more rum.
21. Be sure to cover to retain moisture. The cake, that is.

Warning: Keep away from open flame.