Rum Cake - cooking recipe

Ingredients

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

Preparation

If cake mix has pudding in it, omit the instant pudding and use 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.
Preheat oven to 325\u00b0.
Grease and flour a 10-inch tube or a 12-inch Bundt pan.
Sprinkle nuts over bottom of pan.
Mix rest of ingredients. Pour over nuts.
Bake 1 hour.
Cool and invert over plate.
Prick top and spoon and brush glaze on top and sides.
Allow cake to absorb glaze slowly.
Repeat until all glaze is used.