Holiday Rum Cake

Ok, let me explain a few things. This recipe is by no means healthy. The word cake in the title should give that away. Oh, and maybe the word rum, but let's just be clear. Also, this recipe makes use of prepared things like cake mix rather than being made completely from scratch. And finally, this isn't my original recipe. It's the same rum cake my mom has always made, but it's a classic recipe used by many people everywhere. Now that the confessions are out of the way, let's get to the good stuff!

This cake was always a hit when my mom made it, and I've had the same experience. It comes out moist and dense, almost like a pound cake, with just a hint of rum flavor since the actual alcohol evaporates during the cooking process. Everyone loves this cake. I usually make it for Christmas, but this year, I'll be making a second one to ring in the New Year. I hope you'll try it and enjoy!

Cake
1/2 to 1 cup chopped nuts (I use walnuts, but you can also use pecans if you prefer)
1 18.5 oz yellow cake mix
1 4-serving-size instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum

Glaze
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum

Preheat oven to 325 degrees F. Grease and flour a 12-cup tube cake pan. Sprinkle nuts in the bottom of the pan.

Combine all cake ingredients. Beat for two minutes with electric mixer on high. Pour batter into the pan. Bake for one hour. Cool in the pan for at least 15 minutes.

While cake is cooling, prepare glaze. Melt butter in a saucepan. Stir in water, sugar and rum. Boil for five minutes, stirring constantly. Remove from heat.

Poke holes into the top of the cake with a slender skewer. Spoon the glaze over the top of the cake, allowing it to soak in. Use a pastry brush to spread glaze over the sides of the cake. Continue applying glaze to the cake until it's used up. Allow to set for at least an hour before serving.