1 1/2 c. pecans or black walnuts, chopped
1 yellow cake mix
2 sm. boxes French vanilla instant pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi Darfs rum (80 proof)

GLAZE:

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

Preheat oven to 325 degrees. Grease 10 inch tube pan. Sprinkle 1 cup of nuts over bottom of pan. Mix all cake ingredients together including 1/2 cup nuts. Pour batter over nuts and bake for 1 hour. Cool. Put on serving plate and brush glaze evenly over top and sides. Allow cake to absorb and repeat until all the glaze is used up.

To mix glaze melt butter in saucepan, stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.