From: The Ladies of Hyde Hall
1 cup chopped pecans
1 18 oz. package yellow cake mix
1 3 ¾ oz. package Jell-O vanilla instant pudding
½ cup 80 proof Bacardi dark rum
½ cup cold water
½ cup oil
¼ cup butter
1 cup sugar
¼ cup water
½ cup rum
Preheat oven to 325 degrees. Grease and flour a 12 cup bundt pan. Mix all the cake ingredients together except nuts. Sprinkle the chopped nuts in the bottom of the bundt pan and a little up the sides. Pour the batter over the nuts and bake for one hour. Cool. Invert onto a serving plate and poke a few holes on top. Spoon or brush on the glaze.
Contributed by Mary Hyde “Polly” Clarke Paton, Anne’s sister.