1 c. pecans or walnuts, chopped
1 (2 layer size) pkg. yellow cake mix
1 (4 serving size) pkg. instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. vegetable oil
1/2 c. dark rum, (80 proof)

Sprinkle nuts evenly in bottom of greased and floured 10 inch tube or Bundt pan. Combine cake mix, pudding mix, eggs, 1/2 cup water, the oil and 1/2 cup rum in large mixer bowl. Blend; then beat at medium speed for 2 minutes. Pour into pan. Bake at 325 degrees for 60 minutes or until cake springs back when lightly pressed. Cool in pan 15 minutes.

GLAZE:

Combine 1 cup sugar, 1/2 cup butter and 1/4 cup water in saucepan. Bring to a boil; boil 5 minutes, stirring constantly. Remove from heat. Stir in 1/2 cup dark rum and bring just to a boil. (Add rum slowly to mixture as it boils up and may foam over top of pan). Remove cake to plate; and prick with cake tester or sharp tined fork. Spoon warm glaze over warm cake.

HINT: Before removing cake from pan, prick with tester or fork and spoon some glaze over top very slowly and allow it to soak in, then remove cake to plates and proceed as above. It takes quite a while to add the glaze. If added too quickly it will run down the sides and the cake will be setting in it instead of wearing it. (Confucious says!)