For the Rum Cake:
1 package of yellow or white cake mix with pudding SEE NOTE
1/2 cup light or dark rum
1/2 cup vegetable oil
1/2 to 1 cup of chopped nuts (can be omitted)
For the Glaze:
1 cup sugar
1 stick of butter
1/4 cup light or dark rum
1/4 cup water
chocolate for drizzling (optional)
Place the nuts into the bottom of a greased tube or bundt pan.
Mix the cake mix, rum, oil and eggs. Pour over the nuts.
Bake in a pre-heated 350 degree F oven for 50 to 60 minutes
Let cool for 30 minutes
Turn onto cake plate, prick the cake all over with a fork, and pour the glaze on a spoonful at a time letting it drizzle. Drizzle with chocolate if desired.
For Making the Glaze:
Combine the glaze ingredients in a saucepan and boil for 2-3 minutes but no longer.
Prick the cake with a fork and pour the glaze on a spoonful at a time
NOTE: This is a very old recipe. Cake mix sizes have been reduced by the cake mix manufacturers. If using a 15.75 cake mix, you might want to add 6 tablespoons of flour to make up the difference.