Rum Walnut Cake
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INGREDIENTS CAKE 1 cup chopped walnuts Yellow or Chocolate cake mix with pudding 3 large eggs 1/3 cup vegetable oil 1/2 cup cold water 1/2 cup dark rum, 80 proof GLAZE 1 stick unsalted butter 1/4 cup water 1 cup granulated sugar 1/2 cup dark rum FOR THE CAKE - Preheat oven to 325 degrees. Grease and flour a 10-inch or 12-cup Bundt pan. Sprinkle the nuts over the bottom of the pan. Mix all of the cake ingrediets together until wet. Beat with a mixer for 2 minutes at medium speed. Pour the batter over the nuts and bake for 1 hour or until cake tests done. Cool the cake on a rack for 20 minutes and then remove it from the pan. When it's cool, invert it, nutty side up, on a serving dish. Poke holes into the cake with a long fork (I use a carving fork). PREPARE THE GLAZE - Melt the butter in a saucepan. Stir in the sugar and water. Boil for 5 minutes, stirring constantly. Remove the pan from the heat and stir in the rum. Spoon and brush the glaze over the top of the cake until it is absorbed. Repeat until it is used up.