Rum Cake

Cake:

• 1 cup chopped pecans
• 1 package yellow cake mix
• 1 package pistachio or vanilla instant pudding mix
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup water
• 1/2 cup rum (light or dark)

Glaze:

• 1 stick (1/2 cup) unsalted butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup rum (light or dark)
• 1/4 cup water

1. Heat oven to 350 degrees. Grease a 9-inch Bundt cake pan, scatter the nuts evenly into the bottom of the pan, and set aside.
2. In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil and rum. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted into the thickest part of the cake comes out with just a few crumbs attached.
3. While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugars, rum and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to a simmer and cook for 5 minutes, then remove from heat.
4. When the cake is done, remove from the oven and let cool 5 minutes, then invert onto a serving plate. Using a skewer or a fork, poke holes all over the top and sides of the cake, then brush the entire cake with the glaze, repeating until all the glaze is gone. Cool completely. Wrap and refrigerate up to three days.