1 c Chopped pecans or walnuts 1 pk (18 Ā«oz) yello cake mix 1 pk 3Ā¬ Jello instant vanilla Pudding mix 4 Eggs 1/2 c Cold water 1/2 c Wesson oil 1/2 c Bacardi dark rum (80 proof) GLAZE INGREDIENTS: 1/4 lb Butter 1/4 c Water 3/4 c Granulated sugar 1/2 c Bacardi dark rum (80 proof) FOR CAKE: Preheat oven to 325øF. Grease & flour 10" tube or 13-cup Bundt Pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top in many places (with something small like fork tines or a toothpick). Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used completely. FOR GLAZE: Melt butter in saucepan. Stir in water & sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in Rum. OPTIONAL: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted w/powdered sugar
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