1 c. chopped pecans or walnuts
1 (18 1/2 oz.) pkg. yellow cake mix with pudding
3 eggs
1/2 c. cold water
1/3 c. cooking oil
1/2 c. Bacardi dark rum (80 proof)

GLAZE:

1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. Bacardi dark rum

Preheat oven to 325 degrees. Grease and flour 10 inch tube pan 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. Allow cake to absorb glaze. Repeat until glaze is used up.

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