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Royal Raspberry Rum Cake

1 cup pecans
1 (18.25-ounce) package yellow cake mix
1 (4-ounce) package instant vanilla pudding mix
4 large eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum
1 (12-ounce) package semi-sweet chocolate morsels, melted
1 cup raspberry jam, warmed to room temperature

 

Buttered Rum Icing:

1/4 cup plus 2 tablespoons butter
3/4 cup granulated sugar
3 tablespoon water

3 tablespoons rum

1. Preheat oven to 325*F (160*C). Sprinkle one cup pecans over bottom of a greased and floured 10-inch tube or 12-cup Bundt pan. Set aside.
2. In large mixing bowl, combine cake mix with instant pudding, eggs, cold water, oil and 1/2 cup dark rum, mixing well.
3. Pour 1/3 cake batter over pecans. Drizzle melted chocolate evenly over batter in pan.
4. Pour another 1/3 of cake batter over melted chocolate.
5. Spoon raspberry jam evenly over batter.
6. Pour remaining batter on top of jam.
7. Bake for 1 hour or until tested done when wooden pick inserted in center comes out clean. Cool 10 to 15 minutes before removing cake from pan.
8. While cake is still warm, prick top of cake with the tines of a long fork and drizzle and smooth glaze over top and sides of cake.
9. Make glaze by melting butter in saucepan. Stir in water and sugar. Boil 3 minutes, stirring constantly. Remove from heat. Stir in rum.

Makes 12 to 15 servings.