Rum Cake

1 cup chopped walnuts
1 package (18.5 oz.) yellow cake mix
1 package (3.75 oz.) instant vanilla pudding mix
4 eggs
1/2 cup cold water
1 cup apple sauce
1/2 cup dark rum (80 proof)

Glaze

1/4 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum

Coat large Bundt pan with non-stick spray. Sprinkle nuts over
bottom of pan. Mix all remaining ingredients together (except glaze
ingredients) and pour over nuts. Bake one hour in preheated 325 degree
oven. Allow cake to cool. While cake is cooling prepare glaze by melting
butter in pan and then adding water and sugar. Boil for 5 minutes,
stirring constantly. Remove from heat and then stir in rum. Invert cake
on serving plate. Drizzle glaze on cake slowly to allow cake to absorb
glaze. This cake is nice and moist. You may want to cut a few slits in
the top of the cake to make sure that the glaze gets absorbed. You can
also spoon the glaze that collects around the bottom of the cake onto
the individual slices.

The Skinny:

Use your favorite egg and sugar substitute. Note
that we use 1 cup of applesauce instead of the 1 cup of the vegetable
oil that would ordinarily be used in this recipe. Applesauce can often
be substituted for veggie oil in cakes such as this. It adds a subtle
flavor and helps keep the cake moist.

(E-mail Recipe)