Cake Directions

Preheat oven to 325°F. Sprinkle pecans evenly in bottom of greased, 10-inch tube pan. Set aside. In large mixing bowl, prepare cake batter as directed on package, substituting 1/2 cup rum for 1/2 cup of the water and adding 2 pouches cider mix. Pour batter over nuts in tube pan. Bake 55-65 minutes or until toothpick inserted into center comes out clean. Allow cake to cool 10 minutes and remove from pan to wire rack.

Glaze Directions

Place 2 pouches cider mix, butter, sugar and water in medium saucepan. Stir over medium heat until mixture comes to a boil. Continue to cook until mixture thickens. Remove from heat and add 1/2 cup rum. While cake is warm, poke holes over top of cake with a toothpick. Spoon glaze over cake. Allow to stand for several hours or overnight before serving.

Makes 12-14 servings.