1 (18 1/2 oz.) yellow cake mix
1 (3 oz.) instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum 80 proof
1 c. chopped nuts

(If cake mix has pudding use (3) eggs instead of (4) and 1/3 cup oil instead of 1/2 cup.)

GLAZE:

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

Preheat oven to 325 degrees. Grease and flour 10 inch tube pan and sprinkle chopped nuts over bottom. Mix all cake ingredients together and pour over nuts. Bake one hour. Cool. Invert on serving plate.

To make glaze: Melt butter in saucepan, add water and sugar. Boil five minutes, stirring constantly. REMOVE FROM HEAT. Stir in rum.

Prick top of cake while still hot and spoon or brush glaze on cake. Allow cake to absorb glaze. Repeat until all glaze is used.