1 c. chopped pecans
1 (18 1/2 oz.) pkg. lemon cake mix with pudding in mix
3 eggs
1/2 c. cold water
1/3 c. vegetable oil
1/2 c. dark rum

Preheat oven to 325 degrees. Grease and flour 10 inch tube pan or 12 cup Bundt pan. Sprinkle pecans over bottom of pan. Mix all ingredients together. Pour batter over nuts. Bake 1 hour. Cool and invert on serving plate.

GLAZE:

1/4 lb. butter
1/4 c. water
1 c. granulated 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. Prick top of cake. Spoon and brush glaze over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up.