CAKE:
1 (15.25-ounce) box yellow cake mix
6 tablespoons all-purpose flour
1 (3.4-ounce) instant vanilla pudding mix
4 eggs
½ cup cold water
½ cup oil
2 tablespoons rum or 1 teaspoon run extract
½ cup chopped pecans
GLAZE:
½ stick butter, softened
1 tablespoon water
½ cup sugar
2 tablespoons rum or 1 teaspoon rum extract
Preheat oven to 325 degrees. With mixer, beat cake mix, flour, pudding mix, eggs, water, oil and rum or extract. Pour batter into a greased 10-inch tube pan or a 10- to 12-cup Bunt pan that has been sprinkled with pecans over the bottom of the pan. Bake for 1 hour or until tester comes out clean. Remove to a wire rack and cool in pan for 20 minutes before turning onto plate. With a wooden skewer, poke holes in cake. For glaze, in a saucepan over medium heat, melt butter. Stir in water and sugar. Boil for 2 minutes, remove from heat, and stir in rum or extract. Drizzle over cake until absorbed, or drizzle cake with caramel ice cream topping.
Yield: 16 servings
