Mom's Wicked Rum Cake

Ingredients - Cake:

• 1 package yellow cake mix
• 1 package instant vanilla pudding & pie filling
• 4 eggs
• 1/2 cup cold water
• 1/2 cup dark rum
• 1/2 cup vegetable oil
• 1/4 cup chopped walnuts
  

Ingredients - Glaze:

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

Cake

• Preheat oven to 325°
• Flour and grease a 10" tube pan
• Mix cake mix, pudding mix, water, rum, oil, and eggs until smooth
• Pour into pan and bake 1 hour
• Cool 25 minutes in pan

Glaze

• Melt butter in small saucepan
• Stir in water and sugar
• Boil 5 minutes, stirring constantly
• Remove from heat
• Add rum
• Use immediately
  

Assembly:

• Invert cake onto large plate
• Poke holes throughout cake using a long wooden skewer or long , thin chopstick
• Ladle hot rum glaze over top and sides slowly
• Brush glaze on sides with pastry brush
• Sprinkle cake with chopped nots
• Cover in foil, seal well, and let sit for 1-2 days. It gets better with time!

Notes:

• Be sure to make the glaze up just before applying to cake
• Glaze will foam up a bit when you add the rum, so be careful
• The resulting cake is NOT non-alcoholic!
• This is really my mother's recipe - she may have gotten somewhere else and tweaked it a bit (more rum!) but it's now our family tradition to make a bunch for friends.