1 c. chopped nuts
1 pkg. (18 1/2 oz.) yellow cake
1 pkg. (13 3/4 oz.) vanilla instant pudding
4 eggs
1/2 c. cold water
1/2 c. Bacardi dark rum
1/2 c. cooking oil

Preheat oven to 325 degrees. Grease and flour a 10-inch tube or 12- cup bundt pan. Sprinkle nuts over bottom of pan. Mix all ingredients together, pour batter over the nuts. Bake 1 hour. Cool, invert on serving platter, prinking with fork.

GLAZE FOR "RUM CAKE":

1/4 lb. butter
1/4 c. water
1 c. sugar
1/2 c. dark rum

Melt butter in saucepan, stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat, stir in rum. Drizzle over cake slowly so it can absorb glaze, top and sides.

NOTE: To use more rum or to have a rummy taste after the cake is done, every hour or 1/2 hour pour a little rum over the cake.