1  pkg  Yellow cake mix  [18½ oz]
   1  cup  Pecans or Walnuts  [chopped]
   1  pkg  Instant Vanilla pudding mix  [3¾ oz]
   4       Eggs
   ½  cup  Cold water
   ½  cup  Wesson oil
   ½  cup  BACARDI Dark Rum  [80 proof]
 

 Preheat oven to 325°.

Grease and flour 10" tube or 12 cup Bundt pan.  Sprinkle  nuts over bottom of pan.

Mix  all cake ingredients together.  Pour batter over nuts.

Bake 1 hour.  Cool.  Invert on serving plate.

Prick top, drizzle andsmooth glaze evenly over top and sides.

Allow cake to absorb glaze.  Repeat till  glaze is used up.
 
 

GLAZE:
Melt ¼ lb. butter in saucepan.

Stir in ¼ cup water and 1 cup granulated sugar.

Boil 5 minutes, stirring constantly.  Remove from heat.

Stir in ½ cup Bacardi  dark rum.