Ron'S Rum Cake

Directions

1. 1
   Preheat the oven to 325° F. and grease and flour a Bundt cake pan.
2. 2
   Spread the pecans over the bottom of the pan and set aside.
3. 3
   With an electric mixer, beat the eggs until they are a light lemon color.
4. 4
   Add the cake mix, pudding mix, water, vegetable oil, and rum. Beat until thoroughly combined.
5. 5
   Pour into the prepared pan and bake in the middle of the preheated oven for 55 to 60 minutes, until a toothpick inserted in the cake comes out clean.
6. 6
   Remove the cake from the oven and let it cool for 5 minutes before removing it from the pan.
7. 7
   Toward the end of the cake's baking, make the glaze.
8. 8
   In a medium saucepan, bring the butter, sugar, water and rum to a boil.
9. 9
   Reduce the heat to low and let the mixture continue to simmer for 3 minutes.
10. 10
    Remove from the heat.
11. 11
    While the cake is still warm, poke small holes in the top with a carving fork and pour the hot glaze over the cake.
12. 12
    Let the cake sit for an hour before serving to absorb the glaze.
13. 13
    VARIATION:
14. 14
    Glaze the cake a second time.
15. 15
    An hour after applying the first glaze, melt 4 tablespoons unsalted butter in a medium saucepan.
16. 16
    Stir in 1 cup light brown sugar, 1 tablespoon cornstarch, 1/2 cup water and 1/2 cup light rum.
17. 17
    Bring this to a boil and stir until it has thickened.
18. 18
    Pour the hot glaze over the cake and let it sit for another hour before serving.