Rum Cake by Bacardi

Small amount of vegetable shortening and flour for preparing pan

Batter:
1 cup walnuts or pecans, coarsely chopped
1 (18 ounces) packaged yellow cake mix with pudding in the mix
4 large eggs
½ cup cold water
½ cup vegetable oil
½ cup light or dark rum
Glaze:
½ cup unsalted butter
¼ cup water
1 cup granulated sugar
½ cup light or dark rum

Directions:

1.      Preheat oven to 325 degrees F.  Prepare one 9 or 10 inch fluted tube pan; generously grease the pan with shortening and dust with flour.
Batter:
2.      Sprinkle the nuts over the bottom of the prepared pan.
3.      In a large bowl of an electric mixer, combine cake mix, eggs, water, vegetable oil, and rum; beat until thoroughly mixed. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Spoon the batter over the nuts and smooth the surface with the back of a large spoon.
Bake:
4.      Bake 1 hour or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Remove from oven and place pan on a wire cooling rack to cool for 10 or 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Glaze:
5.      In a small heavy saucepan over low heat, melt the butter. Stir in water and sugar; bring to a boil and boil for 5 minutes stirring constantly so mixture does not burn. Remove from heat. Stir in the rum. Use a long toothpick or skewer to poke several small holes in the top of the cake. Spoon the still warm glaze over the top of the cake and allow to soak in. Repeat until the glaze is used up.

Why reinvent a recipe that has been perfect for many years.  Dress it up with you favorite fruit in the middle or a fancy sauce on the side.