Walnut Rum Cake
1 cup chopped walnuts
1 package yellow cake mix with pudding in it-(not the one that is “butter” recipe)
3 large eggs
1/3 cup Wesson oil (or other vegetable oil)
1/2 cup cold water
1/2 cup dark rum (80 proof)
Glaze:
1 stick of butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum
Preheat the oven to 325 degrees. Grease, flour a 10" tube or 12-cup bundt
pan. Sprinkle the nuts over the bottom of the pan. Mix all of the cake
ingredients together until wet. Then mix on medium speed for 2 minutes. Pour
the batter over the nuts. Bake for one (1) hour.
Cool the cake on a rack and remove it from the pan after 15 minutes. When it is cooked, invert it nuts side up, on a serving dish.
Glaze: Melt the butter in a sauce pan. Stir in the water and sugar. Boil 5
minutes, stirring constantly. Remove from heat. Stir in rum.
Prick the top of the cake with a long fork (like one used for carving).
Spoon and brush the glaze over the top of the cake until it is absorbed.
Repeat until it is used up.