1 c. chopped walnuts
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) instant vanilla pudding mix
4 eggs
1/2 c. cold water
1/2 c. cooking oil

Preheat oven to 325 degrees. Grease and flour 10 inch 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 and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. Decorate with seasonal fruits.

GLAZE:

1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. Bacardi rum

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat and stir in rum.