1 c. chopped pecans or walnuts
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding mix
4 eggs
1/2 c. oil
1/2 c. cold water
1/2 c. bacardi dark rum, 80-proof

GLAZE:

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

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Glaze as desired.

CAKE: Preheat oven to 325 degrees. Grease and flour a bundt pan. Mix all ingredients. Bake 1 hour. Cool. Invert on plate. Prick top. Drizzle glaze evenly over top and sides. Allow cake to absorb glaze, repeat until glaze is used up.