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FESTIVE RUM CAKE 
1 c. finely chopped pecans or walnuts
18 1/2 oz. pkg. yellow or chocolate cake mix (preferably Duncan Hines)
3 1/2 oz. instant vanilla or chocolate pudding mix
4 eggs
1/2 c. water
1/2 c. oil
1/2 c. dark rum

Preparation: Sprinkle nuts in well-greased fluted tube pan (makes 1 cake) or use 2 tiara cake pans (makes 2 individual cakes). In large bowl, combine all other ingredients and beat at medium sped for approximately 2 minutes. Pour evenly over nuts and bake at 300 degrees 55 to 60 minutes for 1 large fluted pan and 30 to 35 minutes for the two tiara cakes. Cool for 15 to 20 minutes.

RUM GLAZE:

1/2 c. butter, melted
1 c. sugar
1/4 c. water
1/4 c. rum

Combine all ingredients and cook on stove at high for 2 1/2 minutes, mixing well. After turning cake onto cake plate, prick with toothpick in several places and drizzle glaze over top. You may also frost with regular frosting adding a touch of rum and with the tiara cakes you can frost the sides and put custard made with a teaspoon of rum added to it in the center. You may also put fruit or coconut on top. You may not have to use all the glaze - it's your own personal choice.
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