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HOLIDAY RUM CAKE 
1 pkg. yellow cake mix
1/2 c. rum
1/2 c. cold water
1 c. finely chopped walnuts or pecans
1 (3/4 oz.) pkg. French vanilla pudding
1/2 c. Crisco oil
5 eggs

Beat eggs slightly, mix all ingredients except nuts for 2 minutes. Grease and lightly flour bundt or tube pan. Sprinkle chopped nuts over bottom of pan then pour in batter. Bake at 300 degrees for 1 hour.

GLAZE:

1 c. granulated sugar
1/4 c. water
1/2 c. rum, divided
1/2 c. butter

When cake is ALMOST done, prepare glaze, melt butter in small saucepan, add 1/4 cup rum, sugar, and water. Combine and cook for 5 minutes over medium heat, then add 1/4 cup rum. Pour glaze SLOWLY over baked cake poking holes in cake with a toothpick. Leave cake in pan until COMPLETELY cool. Invert onto plate. Dust with powdered sugar if desired.
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