Rum Cake - cooking recipe

Ingredients

1 c. chopped pecans or walnuts (optional)
1 (18 1/2 oz.) box yellow cake mix
1 (3 3/4 oz.) box jello vanilla (instant)
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. rum (80 proof)

Preparation

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 at 325\u00b0.
Cool.
Invert on serving plate.
Prick top with fork.
Drizzle and smooth glaze evenly over top and sides.
Allow cake to absorb glaze.
Repeat until glaze is used up.