Cruzan Rum Cake

From somewhere in Jamaica

Ingredients

• 1 1/4 cups chopped pecans
• 1 (18.5oz) pack of yellow cake mix
• 1 (3 3/4oz) pack of instant vanilla pudding
• 3/4 cup milk
• 1/2 cup + 1 tbsp vegetable oil
• 1/4 cup dark rum
• 4 large eggs, beaten
• 1 teaspoon almond extract
• pinch of nutmeg

Glaze Ingredients

• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup cruzan dark rum
• 1 tsp almond extract

Steps

1. Preheat oven to 325F. Grease and flour a 10 inch tube or 12-cup bundt pan.
2. Sprinkle nuts evenly over bottom of pan.
3. Combine remaining ingredients untill just smooth. Do not over beat!
4. Pour batter into pan, and bake for 1 hour or untill inserted toothpick comes out clean.
5. Cool for 10 minutes in pan. Remove and cool on rack.
6. Melt butter in water over low heat. Stir in sugar. Boil for 5 minutes.
7. Stir in rum and almond extract.
8. Poke holes in top of cake with a fork and drizzle glaze over cake.