Rum Cake Made With Rum? What a Novel Idea!

This recipe originally had the rum diluted half water, half rum. I made it all rum and I use dark rum, more flavor. I know, I know, this comes out of a box, actually two boxes. You serve it in a restaurant and it comes out of a box? I've seen this recipe all over too, on the internet, at parties and in magazines everywhere. I got this recipe from Mrs. Pat Ashburn of Virginia Beach and I have served it since 1976. In my restaurants it was the most requested recipe and the biggest selling dessert. We served it with sliced strawberries tossed in sugar and triple sec with a dollop of fresh whipped cream and a sprig of mint on top. I could have made a genoise and put a little egg-custard in it but this works and people love it. What can I say, if it ain't broke don't fix it!

No you can't make it with Tequila! Why? Because it doesn't taste the same! Some people hound you for a recipe and when you give it to them, the first thing they do is change it. Then they wonder why it doesn't taste the same. Well, there is a reason for that. No! No! ...I'm going to stop now because I'm getting "worked up" and I'm not going to that terrible place. Here's the recipe. I hope you enjoy it.   

Rum Cake

Preheat Oven to 325 degrees.

 Cake

                                    1- Package Duncan Hines Golden Butter Cake Mix
                                    1- Package Jello Instant French Vanilla Pudding Mix
                                    1- Cup Rum
                                  ½ - Cup Wesson Oil
                                   4 - Whole Eggs
                                  ½ - Cup Chopped Pecans

Glaze  

                                  ¼ - Pound Unsalted Butter
                                   1 - Cup Sugar
                                  ½ - Cup Rum

Grease bundt pan with Pam.  Sprinkle chopped pecans in bottom of pan and shake to spread evenly.  Mix the rest of the cake ingredients in a bowl of a mixer until well blended.  Pour batter on top of nuts and bake in pre-heated oven for 50 to 60 minutes.  Cake should be browning on top and just pulling away from sides of the pan.

Ten minutes before cake is done, melt glaze ingredients in small pan over medium heat.Let boil one minute stirring to dissolve the sugar and then remove from the heat.  Let cake cool for five minutes and then with cake still in the pan poke with a skewer all over and pour glaze over cake a little at a time until it is all absorbed.  When cake is completely cool invert and remove from pan.