Rum Cake - cooking recipe

Ingredients

1 c. chopped nuts
1 (18 1/2 oz.) yellow cake mix
1 (3 3/4 oz.) instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi rum (80 proof)
1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. rum

Preparation

Preheat oven to 325\u00b0.
Grease and flour 10-inch tube pan or 12-cup Bundt pan.
Sprinkle nuts over bottom of pan.
Mix next 6 ingredients together; pour batter over nuts.
Bake 1 hour; cool and invert on plate.
Prick top.
Mix next 3 ingredients in saucepan; melt and stir constantly.
Remove from heat; stir in rum.
Pour over cake; drizzle and smooth glaze evenly over top and sides, allowing cake to absorb glaze.