Rum Cake


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

1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. dark rum (80 proof)

Preheat oven to 325F.  Grease and flour 10 inch tube or 12 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.  Drizzle and smooth glaze evenly over top and sides.   Allow cake to absorb glaze.  Repeat until glaze is used up.

For glaze, melt butter in saucepan.  Stir in water and 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 with powdered sugar.