1 c. chopped pecans or walnuts
1 pkg. yellow cake mix
1 (3 3/4 oz.) pkg. vanilla instant pudding mix
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi Rum (80 proof)

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 for 1 hour. Cool. Invert on serving plate.

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. Stir in rum. Prick top of cake. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is all used up.