Rum Cake - cooking recipe

Ingredients

1 c. chopped almonds
1/2 c. maraschino cherry halves
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. dark rum
4 eggs

Preparation

Sprinkle chopped nuts and cherry halves on bottom of slightly greased 10-inch tube or spring-form pan.
Pour batter over.
Bake 1 hour at 325\u00b0.
Cool on rack.
Invert on serving plate.
Prick top of cake with toothpick.
Drizzle and brush glaze evenly over top and sides.