Rum Cake

Ingredients for the cake:

• 1 box butter recipe yellow cake mix
• 1 package instant vanilla pudding
• ½ cup (120 ml) water
• ½ cup (120 ml) vegetable oil
• ½ cup (4 tablespoons, 60 ml) rum
• ½ cup (120 ml) chopped pecans
• 4 eggs

Note: in Germany I used "Dr. Oetker Galetta - Schnell & Lecker Vanille- Rum Geschmack" for the pudding,
and Kraft Haselnuss-Kuchen Backmischung (430 g) for the cake mix. I’m sure you can find a good substitute.

Ingredients for the glaze:

• ½ cup sugar
• 1/8 cup rum
• 1/8 cup water
• ¼ cup butter

Instructions:

• blend the cake ingredients for 3 minutes
• grease & flour a cake spring-form pan or Bunt
• spread the pecans on the bottom, and add the batter
• bake at 325 °F (165 °C) for 1 hour
• mix the glaze ingredients in sauce pan and boil for 2-3 minutes
• while cake is still in the pan, pour glaze over top and down the sides of the cake
• let cake cool for 20 minutes before removing from pan [Christine Dörenberg]