Holiday Rum Cake

                                                                                                                                      

1 box yellow cake mix

3.4 oz. instant vanilla pudding mix

4 eggs

1/2 cup cold milk*

1/2 cup vegetable oil

1/2 cup Captain Morgan's Spiced Rum

1 cup finely diced pecans (optional)

Preheat to 325 degrees F.

Prepare a 12-cup Bundt pan or 2 bread loaf pans, greased & lightly sugared.

Combine all of the cake ingredients and beat for a couple of minutes on high with mixer. Fold in pecans at this point.

Pour into prepared pan(s) and bake for 1 hour (55 min if using loaf pans).

Cool in pan and invert on serving plate.

 Rum Glaze

1/2 cup butter

1/4 cup water

1 cup sugar

1/2 cup Bacardi dark rum

Melt butter in saucepan, stir in water and sugar. Boil 5 minutes, stirring constantly.

Remove from heat and stir in the rum (may cause release of steam).

Prick the top of the cake liberally with fork or toothpick and then drizzle over the top.