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Bicardi Rum Cake From Loren Martin

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BICARDI RUM CAKE FROM LOREN MARTIN
 Categories: Cakes, Desserts, Cyberealm
      Yield: 12 Servings
 
      1 c  Chopped pecans
      1    18.5 oz yellow cake mix
      1    3.75 oz pkg jello instant
           Vanilla pudding mix
      4    Eggs
    1/2 c  Cold water
    1/2 c  Wesson oil
    1/2 c  Dark rum (80 proof)
           Glaze:
    1/4 lb Butter
    1/4 c  Water
      1 c  Sugar
    1/2 c  Dark rum (80 proof)
 
  Cake:      Sprinkle nuts in bottom of bundt pan. Mix all cake
  ingredients together.  Pour over nuts.  Bake 1 hour at 325 F. Cool.
  Invert on serving plate. Prick top and drizzle and smooth glaze evely
  over top and sides. Allow cake to absorb glaze.  Repeat until glaze
  is used up. Glaze: Melt butter in sauce pan. Stir in water and sugar.
  Boil 5 minutes, stirring constantly.  Remove from heat and stir in
  rum.
 
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