RUM CAKE

1 cup chopped pecans (or walnuts) *I use pecans. Walnuts have a "funny" flavor.

1 pkg golden (or yellow) cake mix

1 small pkg vanilla instant pudding mix

4 eggs

1/2 cup cold water

1/2 cup vegetable oil

1/2 cup Appleton's rum (or Bacardi Light Amber(gold)) *I used appletons in this cake. When I have enough I use the really good rum, Matusalem but it's $ and hard to find.

GLAZE:

1/4 pound butter

1/4 cup water

1 cup white sugar

1/2 cup Appleton's rum

melt butter,stir in water & sugar, boil 5 min stir constantly.Remove from heat.

Stir in rum a little @ a time (rum will make it bubble over)

Preheat oven to 325 degrees. Grease & flour a Bundt pan. Sprinkle nuts on the

bottom of pan and up the sides.

Mix all cake ingredients together - pour batter over nuts.

Bake 1 hour. *I baked mine a little less

Let cake cool. Invert on serving platter, prick holes in the top.

Drizzle & smooth glaze evenly over the top & sides of cake. Allow cake to

absorb & keep glazing until gone. *I usually have some left over that the cake won't absorb that I pitch.