Shelly's Recipe

LEMON RUM CAKE

Category: Cakes from Cake Mixes

Cake
1/2 C. chopped pecans
18 1/2 ounce yellow cake mix
3 1/4 ounces instant lemon pudding mix
1/2 C. rum
1/2 C. water
1/2 C. oil
4 eggs

Glaze
1 C. sugar
1/4 pound butter
1/4 C. lemon juice
Zest from one lemon
1/4 C. rum

Preheat oven to 325 degrees. Grease and flour a Bundt pan. Put chopped nuts in the bottom of the pan. Put cake and pudding mixes in a large mixing bowl. Add the rum, water oil and eggs. Mix for 2 minutes. Bake at 325 degrees 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.