When I was a little girl, growing up in East Texas, there were many events where bringing food was simply "the thing to do".  Since my mother was a preacher's wife, it was even more mandatory that she do so.  One of her favorite standbys was a rum cake (using rum flavoring instead of actual rum, of course!).  This is one of my fond memories of childhood, but somehow I'd never tried to make one myself.

This New Year's, I decided I wanted to do something a little bit different, so I go online and started hunting.  Finally, I found the following, which DOES use rum, and which I think comes close to my childhood memories (with a bit more "kick" to it).  I combined several similar recipes (variations on a theme) to come up with this.  It's easy, and good, keeps well (I'm told it will freeze well but I have to make one especially for that, I think, in order to have enough left to try it!), and was VERY popular. It brings back memories of my mother and her own special rum cake, as well.

This would make an excellent welcome to your new home gift, as well! 

GOLDEN RUM CAKE

1 cup chopped pecans (or walnuts)
1 package yellow cake mix
1 package (3.4 oz) instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum


Glaze (Directions below):

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

1.  Preheat oven to 325 degrees F.

2.  Greaste and flour a 10-inch Bundt pan.  Sprinkle chopped nuts evenly over the bottom of the pan.

3.  In a large bowl, combine cake mix, pudding mix, eggs, 1/2 cup water, 1/2 cup vegetable oil, and 1/2 cup dark rum.  Blend well.

4.  Pour batter over nuts in the pan.

5.  Bake at 325 for 60 minutes or until a toothpick inserted into the cake comes out clean. 

6.  Remove from oven, prick cake with fork while still in the pan, and brush 1/3 of the glaze mixture over the bottom of the cake, allowing to soak in between brushing.  Take your time with this! 

7.  Let sit for 10 minutes in the pan, then turn out onto the cake plate.  

8.  Prick the sides of the cake with a fork.  Brush glaze over top and sides.  Allow cake to absorb glaze, then brush again, repeating until all glaze is used.

9.  To make the glaze:  Combine 1/2 cup butter, 1/4 cup water, and 1 cup sugar in asaucepan over medium heat.  Bring to a boil, and continue to simmer for 5 minutes, stirring constantly.  Remove from heat and stir in 1/2 cup rum. 

10.  Slice, serve, and enjoy!