Lemon rumcake

6 servings

Ingredients

Quantity Ingredient
½ cup Chopped pecans
18½ ounce Yellow cake mix
3¼ ounce Instant lemon pudding mix
½ cup Rum
½ cup Water
½ cup Oil
4 Eggs
1 cup Sugar
¼ pounds Butter
¼ cup Lemon juice
Zest from one lemon
¼ cup Rum

Directions

CAKE

GLAZE

Directions: Preheat oven to 325 degrees. Grease and flour a Bundt pan (or a 11" diameter decorative jello ring mold). Put chopped nuts in the bottom of the pan. Put cake and pudding mixes in a large mixing bowl and add the rum, water oil and eggs. Mix for 2 minutes. Bake at 325 for 50-60 minutes, or until a cake tester comes out clean.

When the cake is almost done, prepare the glaze by boiling and stirring the sugar, butter, lemon juice and lemon rind for 2-3 minutes. Remove from heat, let cool slightly, and then stir in the rum.

Remove cake from oven and spoon hot glaze over the bottom, but mostly between the cake and the sides (and center) of the pan. Let soak in and carefully turn cake out of pan when cool.

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