1 c. chopped pecans or walnuts
1 (18 1/2 oz.) pkg. yellow cake mix (If using yellow mix with pudding already in the mix, omit instant pudding, using 3 eggs instead of 4, 1/3 c. oil in- stead of 1/2)
1 (3 3/4 oz.) vanilla instant pudding
1/2 c. cold water
1/2 c. Bacardi dark rum (80 proof)
4 eggs
1/2 c. 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. Spoon and brush glaze evenly over top and sides. All cake to absorb glaze. Repeat until glaze is used up.

GLAZE:

1/4 lb. butter
1 c. granulated sugar
1/4 c. water
1/2 c. Bacardi dark rum (80 proof)

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