Holiday Rum Cake

I made this for my husband's birthday and ate the leftovers on Thanksgiving. It's super moist and delicious. I originally got the recipe from my friend's mother who grew up in Jamaica and swears by it.

1 cup chopped pecans or walnuts
1 package yellow cake mix
1 (3 3/4-oz.) package vanilla instant pudding and pie filling
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum

1 stick butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum

Baking Instructions:
Preheat oven to 325 degrees.
Grease and flour 10-inch tube or 12-cup Bundt pan.
Sprinkle nuts over bottom of pan.
Mix all cake ingredients together.
Pour batter over nuts.
Bake 1 hour.
Cool; invert onto serving plate. Prick top with fork.
Spoon and brush glaze evenly over top and sides.

Melt butter in saucepan. Stir in water and sugar.
Boil for 5 minutes, stirring constantly, and remove from heat.
Stir in rum.

** If using yellow cake mix with pudding already in the mix, omit the instant pudding, using 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.

Katherine Peterson