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. Wesson oil
1/2 c. dark or light rum (80 proof)

Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12 cup bundt pan. Sprinkle nuts over the bottom of pan. Mix all cake ingredients together. Pour batter over nuts in pan. Bake one 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:

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

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in the rum. Optional: Decorate with border of confectioners' sugar frosting or whipped cream.