Butterscotch Rum Cake

Serves 8 to 12.

Ingredients

Cake

• 1 (18.25 ounce) box yellow cake mix*
• 1 small box instant butterscotch pudding
• 3 large eggs
• 1/3 cups vegetable oil
• 1/2 cup cold water
• 1/2 cup rum or spiced rum

Rum Glaze

• 1/2 cup (1 stick) butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup rum or spiced rum
• 1 1/4 cup chopped walnuts

Instructions

1. Heat oven 325 degrees F. Lightly grease and flour a Bundt pan.

Cake

1. In mixing bowl mix cake mix, pudding mix, eggs, vegetable oil, water and rum. Blend until light and fluffy.
2. Sprinkle walnuts in bottom of pan, then pour batter into pan, taking care not to disturb the walnuts.
3. Bake for 1 hour.
4. Let cool for about 5 minutes, then turn on to serving platter and tap bottom of pan all around to release.

Rum Glaze

1. In sauce pan, melt butter; add water, then add sugar. Bring to boil and boil for 5 minutes, stirring constantly.
2. Remove from heat and add rum.
3. Poke holes into top of cake with wooden picks, then spoon glaze over cake. Cover and set in cool place. Let set for a couple hours, then spoon more glaze over the cake.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.