Rum Cake - cooking recipe

Ingredients

1 c. chopped nuts
1 box yellow cake mix
1 (3 3/4 oz.) vanilla instant pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum (80 proof)

Preparation

Grease and flour 10-inch tube pan.
Sprinkle nuts over bottom of pan.
Mix remaining ingredients together until smooth.
Pour over nuts.
Bake at 325\u00b0 for 1 hour until done.
When cool, invert on plate and prick with fork.
Drizzle with glaze.