Instructions

1. Preheat oven to 325°. Spray a bundt pan.
   In a separate bowl, sift flour, salt, baking powder and pudding mix. In another bowl add the milk, orange juice (or water) & zest, rum, extract and oil. Beat the eggs and sugar for 5+ minutes until lighter in color and the mixture leaves a ribbon like trail when the beater is lifted. Lower speed to low, then gradually add the flour mixture till blended (do not overmix), and then the liquid mixture.
   Sprinkle chopped pecans in a greased and floured bundt pan and pour cake mixture on top.
   Bake for 55 to 60 minutes at 325°. Cool for 15 minutes, poke several holes using a long skewer, then invert on a rack (with a plate underneath), poke more holes, and slowly brush/pour about 2/3 of the syrup. Do this in stages so that the cake has time to absorb all the glaze. Wash and dry bundt pan and cover cake again with it, and invert pan. The cake will be inside pan; pour the remaining 1/3 of the syrup including any syrup that fell on plate, and leave cake in pan for an hour before unmolding onto plate.

Glaze:
Melt butter, sugar, and water in saucepan. Bring to boil and stir constantly for 5 minutes. You can choose to use a microwave and stir every now and then, Remove from heat (or microwave) and add rum.

Variations: Replace the vanilla pudding mix with chocolate, the rum with Grand Marnier or amaretto, the pecans with almonds….etc. The combinations are endless.