BACARDI RUM CAKE

1 CUP CHOPPED PECANS OR WALNUTS
1 YELLOW CAKE MIX (I USE DUNCAN HINES, FRENCH VANILLA OR YELLOW)
1 INSTANT VANILLA PUDDING (3 & 3/4 OZ)
4 EGGS
1/2 CUP COLD WATER
1/2 CUP OIL (i USE CRISCO)
1/2 CUP DARK RUM (80 PROOF)

GLAZE:

1/2 CUP BUTTER
1/4 CUP WATER
1 CUP GRANULATED SUGAR
1/2 CUP DARK RUM

GREASE AND FLOUR A BUNDT PAN, SPRINKLE NUTS IN THE BOTTOM. MIX THE CAKE INGREDIENTS AND POUR OVER THE NUTS. BAKE AT 325-350 FOR ONE HOUR.
WHILE CAKE IS BAKING, MAKE THE GLAZE.MELT THE BUTTER IN A SAUCEPAN, STIR IN THE WATER AND SUGAR AND BRING TO A BOIL. STIR THE MIXTURE WHILE BOILING FOR 5 MINUTES, REMOVE FROM HEAT AND STIR IN THE RUM UNTIL WELL BLENDED.WHEN THE CAKE IS DONE, PRICK THE CALE WITH A TOOTHPICK OR FORK.

I LEAVE THE CAKE IN THE PAN, AND THEN DRIZZLE THE GLAZE OVER THE CAKE AND LET IT COOL IN THE PAN.THEN INVERT THE CAKE ONTO A CAKE PLATE AND ENJOY.