1 lg. ready made pound cake
Rum (see directions)

SAUCE:

2/3 c. white Karo syrup
1/2 c. sugar
1 1/2 sticks butter
3/8 c. water

Bring sauce ingredients to boil and add 3/4 cup light or golden rum. Turn off heat. Pierce cake deeply and pour sauce slowly over the cake. If some sauce collects at bottom of cake plate, it will be absorbed as cake sits. Allow to sit overnight before serving.

Serving number depends on size of pound cake.