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RUM NUT CAKE

Ingredients:

1 c. finely chopped pecans
1 (18 1/2 oz.) pkg. butter recip golden cake mix
1 (3 3/4 oz.) pkg. vanilla instant pudding mix
1/4 c. light rum (I use Southern Comfort)
1/2 c. water
1/2 c. vegetable oil
4 eggs

GLAZE:
1 stick margarine
1 c. sugar
1/4 c. rum
1/4 c. water


Preparation:

Grease with Crisco and flour lightly a bundt pan. Sprinkle nuts evenly over bottom of pan. Place cake mix and pudding in a large bowl and toss lightly, then add next 4 ingredients. Beat with electric or hand beater for 2 minutes. Pour carefully into pan not disturbing nuts. Bake in 325 degree preheated oven for 50 to 60 minutes until lightly firm to touch. Remove from oven and place on rack, carefully loosen cake form pan and center, pour hot glaze over cake at once, and let stand 30 minutes, invert onto plate.

GLAZE: Boil in saucepan for 3 minutes, stirring constantly and pour at once over hot cake. Distribute evenly while pouring.













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