Recipe: Lemon Rumcake

Title: Lemon Rumcake
Categories: Cakes
Servings: 6

1/2 c Chopped pecans
18 1/2 oz Yellow cake mix
3 1/4 oz Instant lemon pudding mix
1/2 c Rum
1/2 c Water
1/2 c Oil
4 Eggs

1 c Sugar
1/4 lb Butter
1/4 c Lemon juice
Zest from one lemon
1/4 c Rum

Directions: Preheat oven to 325 degrees. Grease and flour a Bundt pan (or a
11" diameter decorative jello ring mold). Put chopped nuts in the bottom of
the pan. Put cake and pudding mixes in a large mixing bowl and add the rum,
water oil and eggs. Mix for 2 minutes. Bake at 325 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.

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