Nancy's Rum Cake Recipe
Preheat oven to 350°F (225°C).
Grease and flour cake pan. Sprinkle chopped pecans in bottom of pan. (A bundt or ring pan is ideal for this.)
Using a fork, combine cake and pudding mixes in medium bowl.
Add eggs, oil, water and rum.
Using a mixer, beat for 3 minutes at medium speed.
Pour into prepared pan and bake until cake tests for done. If you use a bundt or ring pan, the cake should be done in about 50 to 60 minutes. A loaf pan will take longer. Check for doneness with a toothpick. Poke a toothpick into the cake and pull it back out. If it comes out clean, the cake is done.
Make the glaze. Combine the butter, sugar, and rum in a saucepan and bring to a boil. Boil for over medium heat for 2 minutes.
Drizzle glaze over cake while cake is hot. Hint: Use a turkey baster to pick up the glaze that runs off the cake and continue to drizzle the runoff over the cake.
You can keep this cake for up to two weeks if you keep it in a sealed container. It gets better and better with age.