Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Chopped nuts |
| 1 pack | (18.5-oz) butter recipe golden cake mix |
| 1 \N | (3.75-oz) instant vanilla pudding mix |
| ½ cup | Light rum |
| ½ cup | Water |
| ½ cup | Oil |
| 4 \N | Eggs |
| 1 cup | Sugar |
| ¼ cup | Rum |
| 1 \N | Stick butter |
| ¼ cup | Water |
HOT RUM GLAZE
CAKE: Grease and flour bundt pan; crumble nuts into bottom of pan. Place cake and pudding mixes in large mixing bowl. Add rum, water, oil and eggs.
Mix for 2 minutes. Bake at 325 for 50-60 minutes. Remove cake from oven immediately and pour on Hot Rum Glaze. HOT RUM GLAZE: Place ingredients in small saucepan and boil for 2-3 minutes.
MRS STANLEY RUSSELL (MARJORIE)
TURNER, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .