This is for Laurin...and Kenny

Way back when, when Bo and I were first married(we are old pros now), we were avid dinner party throwers. It was about making new friends, honing our skills as cooks, and most of all, having great conversations over several glasses of wine. For our first few parties, I really had no idea what to make for dessert. I have always been a cook but hadn't done much baking. So, I called my mom up and asked for a simple, quick AND delicious recipe. She gave me what has become one of my most famous dishes, RUM CAKE.

CAKE:
1/2 C chopped pecans
1 box Duncan Hines Butter Recipe Golden Cake Mix
1 small box (3.4 oz) Instant Vanilla Pudding
1/2 C light rum
1/2 C vegetable oil
1/2 C cold water
4 eggs

GLAZE:
1 C sugar
1 stick butter
1/4 C light rum
1/4 C water

Directions:
Mix together all the cake ingredients and pour into a well-greased and floured (I use Baker's Joy) Bundt pan. Bake at 325 for 60 minutes.

While cake is baking, make glaze. Combine all the glaze ingredients and cook 2-3 minutes on stove top, until butter is melted and sugar is dissolved.

Once cake is finished baking, pour some of the glaze over cake while still in pan. Allow to cool for 10-15 minutes and then turn onto cake pedestal. Drizzle remaining glaze over cake.