Captain Morgan Spice Rum Cake

Ingredients

1 cup chopped pecans or walnuts

1 yellow cake mix*

1 sm. vanilla instant pudding

4 eggs

½ cup cold water

½ cup oil

½ cup Captain Morgan Spiced Rum

*If using cake mix with pudding omit instant pudding, use 3 eggs instead of 4, ⅓ c oil instead of ½.

.

Glaze:

¼ lb. butter

¼ cup water

1 cup sugar

½ cup Spiced Rum

Directions

Preheat oven to 350º F.

Grease and flour 10“ tube pan or 12 cup Bundt pan.

Sprinkle nuts over bottom of pan.

Pour batter over nuts.

Bake 1 hour.

Place on rack to cool.

.

While cake is cooling make glaze:

Melt butter in saucepan.

Stir in water and sugar.

Boil 5 minutes, stirring constantly.

Remove from heat.

Stir in rum.

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Invert cake on serving plate, prick top.

Spoon and brush glaze evenly over the top and sides.

Allow cake to absorb glaze. Repeat till glaze is used up.