Christmas Rum Cake

Ingredients

FOR THE CAKE:

• Baking spray
• Flour, for dusting pan
• 1 c. chopped pecans
• Brown sugar (optional)
• 1 (about 18-oz.) box yellow cake mix
• 1 (about 3.5-oz.) package instant vanilla pudding mix
• 4 whole eggs
• 1/2 c. cold water
• 1/2 c. canola oil
• 1/2 c. rum (dark or light is fine)

FOR THE GLAZE:

• 3/4 c. butter
• 1 1/2 c. granulated sugar
• 3/4 c. rum

Directions

1. For the cake: Preheat oven to 325°F.
2. Grease and flour a Bundt pan. Sprinkle the pecans over the bottom of the pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.
3. In a large bowl, whisk to combine the yellow cake mix, vanilla pudding mix, eggs, cold water, oil, and rum. Pour the batter into the pan over the pecans. Smooth out the batter until the top is even. Bake for 1 hour, or a little less if the pan is black. Do not over-bake!
4. For the glaze: When the cake has 10 minutes to go, make the glaze. Melt the butter in a saucepan. Stir in 1/4 cup water and the sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off the heat and pour in the rum. Stir to combine and reheat for 30 seconds.
5. Remove the cake from the oven. Immediately drizzle one-third of the glaze on the bottom (top) of the cake. Allow it to sit for 5 minutes.
6. Invert the cake onto a serving plate. Prick the surface a hundred times with a fork (gently, please). Slowly drizzle the remaining glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure the glaze has soaked in. Eat. Enjoy. And don’t feel guilty. It’s Christmastime!