Rum Cake :)

My family requests this rummy Bundt cake at most of our get-togethers. It is so sinfully delicious and a cinch to make! I've tried different recipes and this one is the best, hands down. This cake STAYS moist and the flavor is amazing. There's nothing like a warm piece of rum cake and some vanilla bean ice cream. I'm getting hungry just thinking about it. It's about time to make one!! Recipe below: ;)

Ingredients:

1/2 tsp almond extract

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum (I use Bacardi Gold)
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum

Directions:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate.

*An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.*

To make the glaze: in a saucepan, combine butter, 1/4 cup water, 1/2 tsp of almond extract and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.