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    recipe title: Rum Cake (Becky's Favorite)
    category: Desserts
    keywords: Cakes, rum
    servings: 6
          1 c  Chopped pecans
     18 1/2 oz Pkg yellow cake mix
          3    Eggs
        1/2 c  Cold water
        1/3 c  Oil
        1/2 c  Dark rum (80 proof)
        1/4 lb Butter
        1/4 c  Water
          1 c  Granulated sugar
        1/2 c  Dark rum (80 proof)
    Cake Preheat oven to 325 F. Grease and flour 10" tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with border of sugar frosting or whipped cream.

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