"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1-18.25 oz package yellow cake mix 1-3.5 package instant vanilla pudding 4 eggs 1/2 cup vegetable oil 1/2 cup rum 1/2 cup chopped pecans 3 TBLS butter 1/4 cup water 1 cup white sugar 1/2 cup rum
Preheat oven to 325 degrees. Grease and flour 1 10 inch tube pan.
Combine cake mix and pudding mix.
In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over bottom of prepared pan and per batter over pecans.
Bake cake at 325 degrees of 60 Minute or until toothpick comes out dry. Allow to cool in pan for 5 minutes. Place in serving dish immediately, right side up. Pecans should be on the bottom.
Combine butter, water and sugar in saucer pan and bring to a boil over high heat. Reduce heat to medium and boil rapidly until its very thick and syrupy stirring very frequently. Syrup must be reduced to thick consistency otherwise it will make cake mushy. Remove form heat and add rum. Poke holes over cake while still hot with tooth pick. Spoon glaze over top of cake. Let cake sit at room temperature or one day then refrigerate.
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