Rum Cake With Butter Pecan Glaze

My wife made this during the holidays and it was a big hit.

INGREDIENTS:

For the Cake:
- 1 1/2 Cups chopped pecans
- 3 Cups all purpose flour
- 1 Small box of instant French vanilla pudding (use regular vanilla if you can’t find French)
- 2 Sticks of unsalted butter at room temp
- 1 1/2 Cups sugar
- 1/2 Cup coconut oil
- 4 Extra large eggs
- 1/2 Tsp. baking soda
- 1 Tsp. salt
- 2 Tsp. baking powder
- 3 Tsp. pure vanilla extract
- 1/2 Cup dark rum
For the Butter Pecan Glaze:
- 1 Stick of salted butter
- 1 Cup sugar
- 1/3 Cup dark rum
- 1/4 Cup water
- 1/2 cup finely chopped pecans.

INSTRUCTIONS:

For the cake:
- Preheat the oven to 350 degrees F.
- Generously butter a standard bundt pan.
- Distribute the chopped pecans evenly on the bottom of the pan.
- In a bowl, thoroughly mix together the flour, baking powder, pudding, baking soda and salt until smooth.
- in a separate bowl, using an electric mixer, cream the butter and sugar.
- Blend in the vegetable oil, eggs, vanilla and rum.
- Add the flour to the wet ingredients a little at a time until well blended.
- Pour the mixture into the bundt pan, lightly pounding the pan to make sure the cake mixture settle well into the pan.
- Bake for 50 minutes to an hour or when a cake tester comes out clean.
For the Glaze:
- Combine the sugar, butter, water and rum in a small sauce pan.
- Bring to a boil over medium heat and cook for 4 to 5 minutes, stirring constantly.
- Remove from the heat, stir in the finely chopped pecans and let cool.