Myers's Rum Cake    Recipe sheet from WSLCB store  
                    (Wash. State Liquor Control...)
Cake:
1 c. chopped pecans or walnuts
1 18 1/2 oz. pkg. Yellow cake mix
1 3 3/4 oz. pkg. Vanilla instant
                 pudding & pie filling
4 eggs
1/2 c. cold water
1/2 c. Vegetable oil *
1/2 c. Myers's Rum

Glaze:
1 stick butter (1/4 lb)
1/4 c. water
1 c. sugar
1/4 to 1/2 c. Myers's Rum

Preheat oven to 325 degrees.  Grease and flour a
10" tube or 12" bundt pan.*  Sprinkle nuts over
bottom of pan.*  Mix next six cake ingredients.
[After moistened, beat on high for 2 minutes.]
Pour batter over nuts.  Bake 1 hour* and cool.
Invert onto serving plate.*

GLAZE:  Melt butter, stir in water and sugar and
boil 5 min. stirring constantly.  Remove from heat,
stir in rum slowly  Prick cake top to bottom and
drizzle glaze on top and sides, allowing cake to
absorb glaze.  Repeat until glaze is gone.
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Variations:

Use one stick butter rather than vegetable oil.

Use a 9x13 pan.  Hold back the nuts and then
sprinkle them on top of the batter after it has
been put into the pan.  Bake the cake at 350
degrees for 35-45 minues.  Also, do NOT remove
the cake from the pan  Rather pour the glaze over
the cake in the pan after the cake had cooled.  I
have also used brown sugar instead of white in the glaze.

Serve the cake directly from the pan.