Review of last recipe (photo above) - Don't know why one-half was crusty and the other not, but I baked it for 35 minutes for a firmer souffle and it made a great lunch with a salad on the side.

TODAY'S RECIPE - BACARDI RUM CAKE

Cake:
1 cup chopped pecans or walnuts
1 18 1/2 oz pkg yellow cake mix (with pudding in the mix)
3 eggs
1/2 cup cold water
1/3 cup oil
1/2 cup Bacardi dark rum

Glaze:
1/4 lb butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum

Preheat oven to 325 degrees.  Grease and flour a 10" tube or 12 cup bundt pan. 

Sprinkle nuts over bottom of pan.  Mix all the cake ingredients together.  Pour batter over nuts.  Bake for 1 hour.  Cool.  Invert on serving plate.  Prick top.  Spoon and brush glaze evenly over the top and sides.  Allow cake to absorb glaze.  Repeat until all the glaze is used.

For the glaze, melt butter in saucepan, and stir in water and sugar.  Boil for 5 minutes, stirring constantly.  Remove from the heat and stir in rum.

Serve with whipped cream!