RUM CAKE with RUM GLAZE

Ingredients:

1 cup chopped pecans or walnuts
1 box (2 layer) yellow cake mix
1 4-serving box instant vanilla pudding mix
4 eggs
1/4 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum

• Preheat oven to 350F
• Grease and flour a 10-inch tube pan or 12-cup Bundt pan.
• Sprinkle nuts over bottom of pan.  Mix together the dry cake mix, dry pudding mix, eggs, cold water, oil and rum.  Pour batter over nuts.
• Bake cake until tester inserted near center comes out clean, about 1 hour.  Cool.  Invert on serving plate.  Prick top all over with toothpick.  Drizzle and smooth glaze evenly over top and sides of cake, repeating until all glaze is absorbed. 

Rum Glaze

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

Melt butter in saucepan.  Stir in water and sugar.  Bring to a boil and cook 5 minutes, stirring constantly.     REMOVE FROM HEAT.  Stir in rum.