Rum Cake


Source: Rhuda Kline and Florence Levine and Barbara Pistrang

Heat oven to 325.

For the Topping
1/2 cup chopped walnuts
2 T butter
flour

For the Cake
4 eggs
1/2 cup rum
1/2 cup oil
1/2 cup water
3-3/4 oz. box instant vanilla pudding
1 pkg. Duncan Hines yellow cake mix

For the Glaze
1/2 cup butter
1 cup sugar
1/2 cup rum

Butter bundt pan generously. Dust lightly with flour. Sprinkle nuts in bottom of pan.

Combine cake ingredients very well, using hand or electric mixer. Pour into pan (on top of nuts) and bake 50-60 minutes. Just before removing cake from oven, combine glaze ingredients in a small saucepan, heat until boiling, and boil for three minutes. Remove cake from oven and pour glaze over cake while it is still in pan. Cool cake in pan for 1/2 to 3/4 hour. Turn onto serving plate.