CAKE:

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

GLAZE:

1/4 c. water
1 c. sugar
1/2 c. Bacardi dark rum

Grease and flour 10-inch tube or 12 cup bundt pan. Preheat oven to 325 degrees, 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 till glaze is used up.

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