rumcake

PUERTO RICAN RUM CAKE

12 cup chopped pecans
1 pkg. yel­low cake mix
1 pkg. instant vanil­la pud­ding
4 eggs
12 cup cold water
12 cup veg­etable oil
12 cup Gold Puer­to Rican Rum

Pre­heat oven to 325 degrees. Grease and flour pan. Sprin­kle pecans over bot­tom of pan.Mix all cake ingre­di­ents togeth­er. Pour bat­ter over pecans in pan. Bake One hour. place on counter top to cool.  Invert on serv­ing plate. Prick the top, and brush glaze even­ly over top.

GLAZE:

14 lb. but­ter
14 cup water
34 cup gran­u­lat­ed sug­ar
12 cup Puer­to Rican Rum