Rum Cake

1 package butter cake mix
1 package vanilla pudding mix
1/2 cup light rum or 2 t rum extract
1/2 cup water
1/2 cup oil
4 eggs
1/2 cup pecans, chopped

Mix all ingredients except pecans
Sprinkle nuts in bottom of greased, floured Bundt pan
Pour batter on top
Bake at 325 degrees for 50 - 60 minutes
While cake is still hot, pour following glaze over it and sprinkle with powdered sugar

Glaze for rum cake
1/3 (or 1/2) cup water - measurement depending on how much glaze desired
2/3 (or 1) cup sugar
1/2 stick oleomargerine butter
1/2 cup rum or 1 t rum extract

Mix all ingredients together and boil well
Pour over cake

Margaret Stephens' recipe