MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Lemon Rumcake
  Categories: Cakes
       Yield: 6 servings
  
 MMMMM----------------------------CAKE---------------------------------
     1/2 c  Chopped pecans
  18 1/2 oz Yellow cake mix
   3 1/4 oz Instant lemon pudding mix
     1/2 c  Rum
     1/2 c  Water
     1/2 c  Oil
       4    Eggs
 
 MMMMM---------------------------GLAZE--------------------------------
       1 c  Sugar
     1/4 lb Butter
     1/4 c  Lemon juice
            Zest from one lemon
     1/4 c  Rum
  
   Directions: Preheat oven to 325 degrees. Grease and flour a Bundt pan
   (or a 11″ diameter decorative jello ring mold). Put chopped nuts in
   the bottom of the pan. Put cake and pudding mixes in a large mixing
   bowl and add the rum, water oil and eggs. Mix for 2 minutes. Bake at
   325 for 50-60 minutes, or until a cake tester comes out clean.
   
   When the cake is almost done, prepare the glaze by boiling and
   stirring the sugar, butter, lemon juice and lemon rind for 2-3
   minutes. Remove from heat, let cool slightly, and then stir in the
   rum.
   
   Remove cake from oven and spoon hot glaze over the bottom, but mostly
   between the cake and the sides (and center) of the pan. Let soak in
   and carefully turn cake out of pan when cool.
  
 MMMMM

Plain Text Version of This Recipe for Printing or Saving